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Paprika
about this product

Paprika, also known as bell peppers, are colourful, crisp vegetables with a mild, sweet flavour. Available in red, yellow, orange and green varieties, they add bright colour and juicy sweetness to both simple sides and hearty mains. Whether stuffed to savoury perfection or cooked with tender chicken, paprika brings freshness, texture and vibrant taste to your cooking.

PAPRIKA 2
recipes
Recipe 1
Recipe 2
Vegetarian Stuffed Peppers

Prep time: 20 minutes
Cook time: 35–40 minutes
Total time: ~1 hour
Serves: 4

These vegetarian stuffed peppers are filled with a flavourful mix of rice, vegetables and cheese — a hearty, satisfying dish perfect for lunch or dinner.

Ingredients

  • 4 large bell peppers (any colour), tops cut off and seeds removed

  • 1 tbsp olive oil

  • 1 onion, finely chopped

  • 2 garlic cloves, minced

  • 1 zucchini, diced

  • 150 g cooked rice or quinoa

  • 1 can (400 g) diced tomatoes

  • 100 g grated cheese (or vegan alternative)

  • 1 tsp dried oregano

  • Salt and black pepper, to taste

  • Optional: fresh parsley for garnish

Method

  1. Preheat: Heat oven to 180°C.

  2. Sauté veg: Heat olive oil in a skillet over medium heat. Add onion and garlic and cook 3–4 minutes until softened. Add diced zucchini and cook 5 minutes more.

  3. Make filling: Stir in cooked rice (or quinoa), diced tomatoes, dried oregano, salt and pepper. Cook 2–3 minutes until heated through.

  4. Stuff peppers: Spoon the mixture into each bell pepper. Sprinkle grated cheese on top.

  5. Bake: Place stuffed peppers upright in a baking dish and bake 35–40 minutes until peppers are tender and cheese is melted and golden.

  6. Serve: Garnish with fresh parsley if desired and serve warm.

Recipe source: My Food Blog

PAPRIKA 1
Paprika Chicken

Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: ~45 minutes
Serves: 4

This paprika chicken dish features tender chicken pieces cooked with sweet peppers, creating a colourful, flavour-filled meal that goes wonderfully with rice, potatoes or pasta.

Ingredients

  • 4 chicken breasts or thighs, cut into pieces

  • Salt and pepper, to taste

  • 2 tbsp olive oil

  • 1 onion, sliced

  • 2 garlic cloves, minced

  • 2–3 bell peppers (mixed colours), sliced

  • 2 tsp paprika powder

  • 1 can (400 g) diced tomatoes or tomato passata

  • 100 ml chicken stock

  • Optional: fresh basil or parsley

Method

  1. Season chicken: Pat chicken pieces dry and season with salt and pepper.

  2. Sear chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 5–7 minutes until golden brown. Remove and set aside.

  3. Cook veg: In the same pan, add onion, garlic and sliced peppers. Cook 5 minutes until tender.

  4. Add spices: Stir in paprika powder and cook 1 minute until fragrant.

  5. Add liquids: Pour in diced tomatoes (or passata) and chicken stock. Return chicken to the pan.

  6. Simmer: Reduce heat and simmer 15–20 minutes until sauce thickens and chicken is cooked through.

  7. Serve: Garnish with fresh herbs if desired and serve hot with your favourite side.

Recipe source: Taste

PAPRIKA 2
Paprika
Recipe 2
Tab titel 1

Paprika, also known as bell peppers, are colourful, crisp vegetables with a mild, sweet flavour. Available in red, yellow, orange and green varieties, they add bright colour and juicy sweetness to both simple sides and hearty mains. Whether stuffed to savoury perfection or cooked with tender chicken, paprika brings freshness, texture and vibrant taste to your cooking.

PAPRIKA 2
Tab titel 2

Paprika, also known as bell peppers, are colourful, crisp vegetables with a mild, sweet flavour. Available in red, yellow, orange and green varieties, they add bright colour and juicy sweetness to both simple sides and hearty mains. Whether stuffed to savoury perfection or cooked with tender chicken, paprika brings freshness, texture and vibrant taste to your cooking.

PAPRIKA 2

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