stuffed paprikas

stuffed paprikas

fresh and simple paprika dish

prep: 10'
bake and cook: 20'

Stuffed paprikas often call for a whole bunch of ingredients and it could be too time-consuming and labour-intensive to make. This recipe is super simple and only calls for very few ingredients. At first, I did not believe that only fried shallots, some cheese, and a humble pesto sauce could do such a wonderful combination, but the ingredients work perfectly together.

ingredients for roasted paprikas

  • 4 long paprikas favourite colours
  • olive oil 60ml (4 tbsp)
  • salt and pepper to season

for frying the shallots

  • 4 small shallots, thinly chopped
  • olive oil 60ml (4tbsps)

for making the pesto

  • a handful of basil leaves
  • olive oil 30ml (2 tbsp)
  • walnut 30g (1/4 cup)
  • shaved or grated parmesan 30g (1/4 cup)
  • water 30 ml (2tbsps)

for the topping

  • grated goat or parmesan cheese

to roast the paprikas

  • preheat oven to 180°C and line tray with baking sheet
  • make a long cut on the paprikas
  • take out the seeds
  • place them on the baking tray lined with baking paper
  • pour the olive oil and season with salt and pepper
  • put the tray in the preheated oven
  • roast for 30 minutes

to fry the shallots

  • heat the oil and add the cut shallots
  • cover the pan with a lid
  • add some water
  • let it steam and eventually fry
  • stir every 2-3 minutes for a golden colour

to make the pesto

  • put all the ingredients in a blender and blitz

to assemble

  • open the roasted paprikas
  • spread the fried shallots on them
  • cover with cheese
  • put back in the oven for 3 minutes so the cheese melts
  • spoon the pesto on top and serve

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