5 Proven Sweet Peppers For Your Favorite Recipes. For Stuffing, Lecho, Grilling, Salads. Photo

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5 Proven Sweet Peppers For Your Favorite Recipes. For Stuffing, Lecho, Grilling, Salads. Photo
5 Proven Sweet Peppers For Your Favorite Recipes. For Stuffing, Lecho, Grilling, Salads. Photo

Video: 5 Proven Sweet Peppers For Your Favorite Recipes. For Stuffing, Lecho, Grilling, Salads. Photo

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Bell peppers are one of the most versatile crops in our garden because they have an unusually wide range of culinary uses. This vegetable is not only filled with all kinds of fillings or used as an ingredient for soups and fresh salads, but also dried, marinated, grilled and even sometimes fermented. The huge demand for peppers has resulted in the emergence of countless varieties and hybrids that differ in color, shape, size and flavor.

5 proven sweet peppers for your favorite recipes
5 proven sweet peppers for your favorite recipes

Of course, every gardener is free to experiment with the varieties he likes and use each at his own discretion. However, I would like to bring to your attention five proven varieties of sweet peppers that have proven themselves in the best way in our kitchen.

1. Pepper "Hungarian cheese"

The best pepper for stuffing. The fruits of this variety are round and slightly flattened, like cheese heads. The range of colors "Hungarian cheese" includes yellow, red and orange tones. Due to its characteristic color, the yellow variety, which seems to us the most appetizing, has the greatest resemblance to cheese.

Pepper "Hungarian Cheese"
Pepper "Hungarian Cheese"

When you look at any sweet pepper, it seems that nature itself has specially created this fruit for stuffing. For these purposes, in fact, almost any variety can be used. However, Hungarian Cheese has the most stable base, and when filled with filling, it looks like a real little cup on a platter.

Especially, by the way, this form will be necessary in cases where the recipe involves the use of stuffed peppers in their raw form (for example, stuffed with a mixture of cheese and fried mushrooms).

In addition, the small size of the fruit can also be an additional positive point, because everyone who loves traditional stuffed peppers with rice and meat filling has faced the difficulties of cutting this dish on a plate. A small "Hungarian cheese", which can be eaten in just three bites, allows you to get rid of this problem. Thanks to these qualities, even children will be able to enjoy fancy stuffed peppers with pleasure.

"Hungarian cheese" is an extra early variety with a growing season of 65-68 days. Bushes grow medium in size and reach 30 to 50 centimeters in height.

The compact shape and the abundance of medium-sized charming fruits make it possible to successfully use this pepper for decorative purposes. His elegant bushes, planted in a container, will be a wonderful decoration for a balcony or terrace.

Despite its small size, the variety has significant thick walls, in contrast to most small-fruited varieties, and can be used in lecho, soups and salads. Peppers are also great for making sauces and winter preparations. Another important advantage of peppers is their long fresh shelf life.

Cons of "Hungarian cheese" pepper

As for the shortcomings, this variety has practically no such. Apart from the fact that this cultivar is of hybrid origin, therefore the collected seeds usually do not repeat the parental qualities.

2. "Early senseishen" pepper

The best pepper for fresh salads. With the spread of thick-walled sweet varieties, pepper has become more commonly used as a component of various salads, and, in particular, for the preparation of the popular Greek salad. As a rule, in the classic recipe, fruits of a red color are used, however, "Early Senseishen" pepper, despite the yellow color, is best suited for this and other similar dishes.

Pepper "Early sensation" (Еarly Sensation)
Pepper "Early sensation" (Еarly Sensation)

The fact is that this is the most delicate and incredibly juicy pepper, because even when cutting it, droplets of juice appear on thick walls. In appearance, "Early Senseishen" has a classic cuboid shape and has a rather large size - 7.5 in width and 10 centimeters in length with a weight of 150-200 grams. At the same time, the fruits of this cultivar are considered the largest of all varieties of early ripening, which explains the name of the variety, which translates as "Early sensation".

The first fruits of this pepper can be picked from the bush within 65 days after planting the seedlings. In technical ripeness, the glossy peppers have a very beautiful, even emerald color and a pleasant sweet taste. They can be eaten with pleasure without waiting for full biological maturation.

A separate advantage of the hybrid is its high yield and increased resistance to fungal and bacterial diseases. The expected height of the bush is from 45 to 55 centimeters, however, in the open field, the plants are usually obtained somewhat lower and it is recommended to tie them up, since the bushes fall on the ground under the weight of abundant heavy ovaries.

Cons of Early Sensei pepper

The delayed onset of biological maturity can be noted as a slight disadvantage of the hybrid. The fact is that, most likely, this variety is more suitable for the southern regions, since, both in our country and among most gardeners from the Central and Central Black Earth region, the peppers hanging on the bush never acquired the declared yellow color, even if they remained on the plant until the fall.

However, the fact that the pepper was, in fact, slightly unripe did not affect the taste and quality of the crop. Another small nuisance was sunburn, which ruined the largest fruits in the middle of summer.

3. Pepper "Python"

The best pepper for drying sweet paprika. Our family loved this pepper so much that it got the affectionate nickname "our pitosha". Initially, this unique vegetable is misleading in its appearance, as it has the classic chilli appearance. However, in reality it turns out to be a type of sweet pepper and does not have any pungency.

Pepper "Python" (Phyton)
Pepper "Python" (Phyton)

Its original pods are rarely perfectly straight and often curl intricately like a serpentine. Weighing 60 grams, their length can reach 25 centimeters, and the wall thickness is only 3 millimeters. Strong spicy aroma, thin walls and rich taste define the scope of use of "Python" as an ideal "paprika variety".

Peppers with a small layer of dryish pulp are really very easy to dry, and the bright aromatic seasoning gives the dishes a special spicy flavor. Usually we dry the fruits in a special dryer (although peppers dry easily on their own) and grind them in the blender's chalk. But amazing fruits seem to us no less tasty and fresh, they are used with pleasure, literally, without leaving the garden.

Contrary to the assurances of seed producers that "Python" can reach a height of 1.5 meters, the bushes do not grow higher than 40 centimeters in the open field. The plants are quite dense, but despite the lack of formation, the harvest was quite abundant.

"Python" refers to high-yielding early maturing varieties, the biological maturity of the pods occurs 100-110 days after germination. We usually start using this variety as early as mid-July.

Cons of pepper "Python"

Since "Python" is very different from traditional sweet peppers, its dryish structure and spicy taste may seem peculiar - "for an amateur". The pods of "Python" are densely filled with seeds, but in our opinion, the seeds are quite soft and do not affect the taste of the pepper in any way; there is absolutely no need to peel the fruits of them.

4. Pepper "Marconi purple"

The best peppers for grilling. It is one of the most popular Italian varieties. On the market, "Marconi" is presented in three colors - red (with the sweetest pulp), yellow (with a softer taste) and the most fragrant - purple. The latter surprises not only with its taste, but also with its elegant appearance.

Pepper "Marconi Purple"
Pepper "Marconi Purple"

The narrow, pointed, glossy pods of purple Marconi resemble fantastic purple icicles. Their length, on average, reaches 15 centimeters, the width is only 1.5-2.5 centimeters, the walls are quite thin (4-6 millimeters), elastic and very crispy. You can find out that the pepper is fully ripe by the appearance of a deep peppery aroma and a change in the color of the fruit from dark purple to burgundy.

In our vegetable garden, Italian pepper has shown itself to be one of the most productive varieties, giving abundant ovaries with minimal maintenance. Tall, ankle bushes of a standard shape (60-90 centimeters high) were completely covered with expressive purple pods, which ripened and ripened before the onset of cold weather.

Since the pods of this pepper are quite light, and the base of the bush is lignified, the plants do not collapse under the weight of the crop and can do without a garter. The deep aroma and delicate sweet taste makes Marconi ideal for salads, roasting, filling, pickling and for adding an Italian flavor to food. It's also perfectly fine to be eaten raw straight from the bush. Its fruits are tasty even unripe, when the "icicles" are small and have a dark purple color.

Italian peppers are early maturing varieties and can be harvested 75 days after the seedlings are planted in the garden. Strong pleasant aroma of pepper and thin walls make it possible to successfully use "Marconi" not only for grilling, but also for drying.

Cons of "Marconi purple" pepper

"Marconi" has the fame of the most successful pepper for frying and grilling. Unfortunately, when cooked, the pods lose their unique purple color. It should also be borne in mind that, thanks to the thin walls, the fruits cook very quickly, and they are very easy to burn by overexposing to the fire.

The variety can be eaten fresh, but in comparison with classic sweet peppers, Marconi seems a little dry and has an unusual crunchy texture.

As a peculiarity of the variety, it should be noted that at the seedling age the seedlings of the "Marconi" pepper look weaker and grow slower than the peppers of other varieties sown at the same time.

In addition, as it approaches biological ripeness, the fruit becomes more and more flattened, so it is better to use unripe pods for stuffing.

5. Pepper "Palanichko miracle"

The best pepper for lecho. This is a fairly rare variety of sweet peppers that can only be purchased from online stores. But this wonderful vegetable is really worth finding its seeds and starting to grow in your garden.

Pepper "Palanichko miracle"
Pepper "Palanichko miracle"

The unique pepper came to the territory of Russia and neighboring countries from Serbia, thanks to the enthusiasts of the “Batatovye Kushchi” vegetable-growing farm. According to the vegetable growers distributing the seeds of the Palanichko Miracle pepper, this pepper is the main secret ingredient of the most delicious lecho in the world. It makes this dish similar to the Globus products popular in Soviet times.

With a wall thickness of more than one centimeter, a fleshy structure, increased sweetness and an incredibly large size, these peppers are sure to become the guarantor of the perfect lecho. But, frankly, we have not yet used it for any preparations, since this pepper turned out to be so sweet, juicy and tasty that it was impossible to come off it - we ate it "alive".

The size of the Palanichko Miracle fruit can be called no less wonderful. The length of the largest pod in our country reached more than 20 centimeters, and the weight was about 400 grams. The shape of the pepper is conical with a pointed nose, the color is deep - deep red.

In the open field, the bushes turned out to be of average height from 40 to 70 centimeters, not too leafy, and had a standard shape. With a very plentiful harvest, plants definitely need a garter. When sowing seeds in March, the main crop can be harvested in early August. And the second wave of fruiting begins closer to September. However, late peppers are no longer so large, but the ovaries are more numerous.

Cons of pepper "Palanichko miracle"

Sometimes longitudinal scars and irregularities form on the surface of the fruit, which, however, do not affect the taste at all. In addition, often long fruits reach the ground with their tip, where slugs begin to feast on them.

Sunburn is also observed in some peppers. The variety "Palanichko Miracle" is very thermophilic and in cool summers gives a harvest much lower than possible. And one more small drawback - the fruits, usually, are not one-dimensional, and on one bush you can find both very large and very small peppers.

Dear Readers! Which peppers are your favorites in your kitchen? Tell us about them in the comments to the article. I am sure that there are a lot of wonderful varieties of peppers, and I have not heard about many of them.

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