Spicy Paparika Vegetables

5 from 9 votes
Total Time 30 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 352 kcal


  • 3 piece Red pepper
  • 1 piece Green paprika
  • 1 piece Thai chilli red
  • 1 piece Habanero green
  • 1 piece Red peppers
  • 2 tbsp Dried herb / onion / garlic mix
  • 2 tbsp Olive oil
  • 1 El Butter
  • 1 pinch Sugar
  • 1 pinch Sea salt from the mill
  • 1 pinch Pepper from the grinder
  • 3 tbsp Vegetable broth
  • 1 something Coriander freshly finely chopped
  • 1 something Crumbled Feta


  • These paprika vegetables were a side dish to this recipe: Pike chop fried in the pan Dried herb mixture / vegetable broth is homemade. Herbs / onions / garlic from our own cultivation. The peppers / chilli are also from our own breeding. See pictures.
  • Clean and wash the paparika / chilli peppers. Cut the peppers into strips. Finely chop the chillies.
  • Heat the olive oil / butter mixture (medium level). Fry the peppers briefly on all sides. Then add the chillies and fry them briefly.
  • Now add the herb mixture, sugar, salt and pepper. Panning everything together.
  • Add the vegetable stock. Put the lid on and let it simmer for a few minutes on a low heat. Feta and coriander are served separately. Anyone who wants to can use it.


Serving: 100gCalories: 352kcalCarbohydrates: 6.1gProtein: 0.7gFat: 36.7g
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Written by Crystal Nelson

I am a professional chef by trade and a writer at night! I have a bachelors degree in Baking and Pastry Arts and have completed many freelance writing classes as well. I specialized in recipe writing and development as well as recipe and restaurant blogging.

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