This is not a traditional meal in any way, I just made it up. The reason why I decided to give it that name is because of all the olives, capers and herbs which I had used in this recipe. First time I ate paprika filled with potato was a while ago when I was at island Cres with my family and relatives celebrating First Communion of two adorable girls. My cousin has made delicious paprika filled with potato. Usually we eat paprika filled with ground beef and this was a nice change. So one day after we got home I looked at the fridge wondering what to cook. I noticed a few paprikas and gorgonzola in the fridge and the idea was born. My husband said it was delicious and after his green light I decided to share the recipe. It really is something! Mediterranean taste in every bite.
- 4 paprikas
- 4 potatoes
- 12 olives (70 gr)
- 10 gr capers
- 150 gr Gorgonzola
- 1 tomato
- 2 dcl cooking cream
- 8 tbsp yogurt
- herbs (basil, oregano, summer savory)
- 2 pinches of chopped parsley
- 2 garlic cloves
Preheat oven to 200C degrees.
Wash paprika and remove seeds and petiole. Peel potatoes and cut them into little pieces. Cook potatoes for 5 minutes to soften a little. Slice olives and add them to potatoes.
Add capers, salt, pepper, minced garlic, parsley and Gorgonzola. Add yogurt and 3 tbsp of cooking cream. Using spoon mix everything well.
When ingredients are well combined, fill paprika with potato mixture.Set aside. Wash tomato and slice it in round slices.
Put 4 slices on the bottom of oven tray. Season tomato with little salt and pepper. Put paprika on top of each tomato slice.
Place the rest of the potato mixture around paprikas and pour the rest of cooking cream over it. Season everything with little salt and pepper.
Put herbs around paprikas and splash with olive oil.
Bake for 1 hour. After 35 minutes cover with aluminium foil so paprikas don’t burn on the top.