Recipe: Paprika with Camembert cheese

Chili Pepper Files
October 29, 2009

Chili Pepper FilesPaprika is a Annuum chili pepper, and it's an ingredient of many recipes from Eastern Europe, like the famous goulash.

 Paprika with Camembert cheese

Paprika with Camembert cheese

Remove stems and seeds from the Paprika pods. Stuff them with Camembert and sprinkle with ground black pepper. Grill bake for 10 minutes and serve on fresh rocket leaves.


Paprika (Capsicum Annuum)

Heat: Mild
Taste/flavour: Bell-pepper-like
Wall thickness: Fleshy
Plant productivity: Medium
Number of seeds per pod: Enough
Pod lenght: 5 cm wide
Average weight of pods (from my harvests): 20 g
Plant height: 50 cm
Colour: Almost all paprika varieties ripe frow white (or pale yellow) to red.

Why grow it?:
It can be dried and powdered to obtaind the famous spice. It can also be stuffed and eaten fresh.

These pods aren't too big, but they have thick walls, crunchy and tasty.
They can be harvested when still white.

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Paprika Photo Gallery

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Paprika recipes
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Author: Joanne (URL)

I never knew that paprika (the spice) came from an actual pepper! I m not sure where I thought it was from. I am amazed.

This sounds really good with the camembert though - one of my favorite cheeses.

Author: Graziana

There are many paprika varieties, and I really enjoyed mine

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