Red Paprika

Red Paprika

Red pepper tastes slightly sweet and is milder than green pepper. Red peppers are particularly suitable for salads and or to refine curd cheese. Red peppers can also be used for braising, stuffing with rice and minced meat or gratinating with sheep cheese. Red peppers are also suitable for soups and stews because of their mild taste.

All data per 100 g:
24 kcal
5 g
1 g
0 g

Recipes with Red Paprika

Ajvar Paprika Sauce
Ajvar Paprika Sauce is versatile. It comes from the Balkans and goes very well with grilled steak and cevapcici. ...
Artichokes Tuna Salad
Artichokes Tuna Salad For artichoke tuna salad, first drain artichoke hearts, quarter them and put them in a salad bowl. Dice the peppers and add them. ...
Asian Fish Curry
Asian Fish Curry For Asian fish curry red perch fillet cut into pieces. Sprinkle with 1 tablespoon lemon juice. ...
Asian Minced Rice Pan
Asian Minced Rice Pan tastes sweet and sour. Heat dark sesame oil in a wok or frying pan. ...
Asian noodle salad
Asian noodle salad is prepared in the wok. Let Mu Err mushrooms swell in warm water for 30 minutes. ...
Asian Roulades
Asian Roulades taste very good with Basmati rice. Season the roulades with pepper and salt. ...
Aubergine sauce
Aubergine sauce This aubergine sauce tastes very aromatic because the aubergine and paprika are roasted in the oven. Preheat the oven to 225°. ...
Avocado Cream Rice Salad
Avocado Cream Rice Salad tastes very good as a side dish with steak or schnitzel. For the rice salad cut an onion into cubes. ...
Avocado Tatar
Avocado Tatar is served well chilled as an antipasti and is easy to prepare. For the avocado tatar cut red peppers into small cubes and fill into a bowl. ...

(C)opyright by Marions Kochbuch