Spicy pickled peppers in oil: how to cook a seasonal vegetable deliciously

The bell pepper season is in full swing. It is a great addition to many dishes or a basis for preparing independent appetizers. And they can be really delicious. You can not only stuff the vegetable or add it to a salad but also pickle it. It tastes especially good if you do it in spicy oil.

The idea of cooking pickled peppers with spicy oil was published on the Instagram page of chef Alex Yusupov (alex_yusupov_chef).

The technology of cooking peppers:

1. Brush the peppers with oil, bake in the oven at 180 degrees for 20 minutes, turn over, and bake for another 20 minutes.

2. Remove, place in a bowl, cover with foil.

3. After 10-15 minutes, you can carefully peel: separate the stem, and peel the pepper from the skin.

4. Cut the pepper lengthwise, flatten it, and thoroughly peel it from the seeds.

5. Keep the stalk and pour olive oil over the peppers. Before that, infuse the oil with tarragon and a little garlic.

7. Serve the dish the next day.

8. Then mix the cream cheese with tarragon, form a dumpling, and place it in the pepper.

9. Put the stalk back in place, put it on a plate, pour a tablespoon of oil in which the pepper was marinated, a small spoonful of tarragon pesto, and then a few drops of pomegranate juice on top. Top the composition with salt flakes.