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Gefüllte Spitzpaprika

Stuffed Pointed Pepper

A feast on the plate!

Perfect as a side dish or with added ingredients as a main meal.


For 2 side dishes:

  • 400 g Mashed Potato
  • 1 pointed pepper
  • Pepper tapenade to taste


180 °C, 15-20 minutes
  1. Pre-heat the oven to 180 °C.
  2. Wash the pointed pepper and halve lengthways.
  3. Remove the seeds but try to preserve the stalk.
  4. In a large bowl, mix the Mashed Potato with tapenade to taste.
  5. Fill a piping bag with a fluted nozzle with the mash and pipe onto the halved pepper in a wave pattern.
  6. Cook for 15 to 20 minutes.