John Myers
Paprika Filled with Curled Mother Hen
The perfect paprika filled with curled mother hen recipe with a picture and simple step-by-step instructions.
- 1 piece Curly mother hen / fat hen
- 1 piece Red pepper
- 2 piece Yellow pepper
- 1 piece Onion
- 1 piece Garlic fresh
- 1 teaspoon Tomato paste
- 100 Milliliters Cream 10% fat / cream fin
- Black pepper from the mill
- Salt
- Freshly chopped chives
- 150 g Cheese (any)
- 3 tablespoon Oil
- Clean and chop the curly mother hen, chop the red bell pepper, chop the onions & garlic.
- Heat porcini mushroom oil (or olive oil as an alternative) in a pan, fry the onions and garlic until translucent, add red peppers and curly mother hen and fry with. Season with pepper and salt (use additional spices depending on your taste)
- Add tomato paste and creme fin and simmer over low heat (looks like Bolognese) – Halve the yellow peppers and remove the seeds – Cut the chives – Grate the cheese – Preheat the oven to approx. 180 • C.
- – Place the paprika in a baking dish with a little oil, – lift the chives under the mushroom mixture and pour into the paprika – sprinkle with cheese.
- Bake until the cheese looks delicious, approx. 25-35 min. For vegans, replace creme fin & cheese with appropriate products. A green salad goes well with it.
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