{"id":3936,"date":"2012-02-17T19:39:24","date_gmt":"2012-02-17T19:39:24","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3936"},"modified":"2012-02-17T19:39:24","modified_gmt":"2012-02-17T19:39:24","slug":"gebackene-paprikaschoten-mit-kase","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-paprikaschoten-mit-kase\/","title":{"rendered":"Gebackene Paprikaschoten mit K\u00e4se"},"content":{"rendered":"

Zutaten<\/strong>
\n4 gro\u00dfe Rote Paprikaschoten
\n200 g Feta-K\u00e4se
\n1\/2 Bd Petersilie, glatt
\n2 EL Joghurt
\n1 Ei (M)
\n4 EL Oliven\u00f6l
\n2 EL Zitronensaft
\nSchwarzer Pfeffer
\nOregano<\/p>\n

Zubereitung<\/strong>
\nBackofen auf 220\u00b0C vorheizen. Das Blech mit Alufolie auslegen. die Paprikaschoten absp\u00fclen, trockentupfen, bis zu den Stielen aufschlitzen und die Kerne herausnehmen. Den K\u00e4se mit der Gabel fein zerdr\u00fccken. Die Petersilie waschen und trockensch\u00fctteln, die Bl\u00e4ttchen hacken, mit Joghurt und verquirltem Ei unter den K\u00e4se mischen. Die K\u00e4sepaste in die Paprikaschoten f\u00fcllen und nebeneinander auf das Blech setzen. \u00d6l dar\u00fcbertr\u00e4ufeln und die Schoten in der Ofenmitte bei 225\u00b0C 15-20 Minuten backen. Mit Zitrone betr\u00e4ufeln, mit Pfeffer und Oregano bestreuen oder mit Oreganobl\u00e4ttchen garnieren. Warm mit Brot servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 4 gro\u00dfe Rote Paprikaschoten 200 g Feta-K\u00e4se 1\/2 Bd Petersilie, glatt 2 EL Joghurt 1 Ei (M) 4 EL Oliven\u00f6l 2 EL Zitronensaft Schwarzer Pfeffer Oregano Zubereitung Backofen auf 220\u00b0C vorheizen. Das Blech mit Alufolie auslegen. die Paprikaschoten absp\u00fclen, trockentupfen, bis zu den Stielen aufschlitzen und die Kerne herausnehmen. Den K\u00e4se mit der Gabel … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18],"tags":[208],"class_list":["post-3936","post","type-post","status-publish","format-standard","hentry","category-gemuse","tag-paprika","item-wrap"],"yoast_head":"\nGebackene Paprikaschoten mit K\u00e4se<\/title>\n<meta name=\"description\" content=\"- Gebackene Paprikaschoten mit K\u00e4se\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-paprikaschoten-mit-kase\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gebackene Paprikaschoten mit K\u00e4se\" \/>\n<meta property=\"og:description\" content=\"- Gebackene Paprikaschoten mit K\u00e4se\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-paprikaschoten-mit-kase\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2012-02-17T19:39:24+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-paprikaschoten-mit-kase\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-paprikaschoten-mit-kase\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Gebackene Paprikaschoten mit K\u00e4se\",\"datePublished\":\"2012-02-17T19:39:24+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-paprikaschoten-mit-kase\\\/\"},\"wordCount\":128,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Paprika\"],\"articleSection\":[\"Gem\u00fcse & Obst\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-paprikaschoten-mit-kase\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-paprikaschoten-mit-kase\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-paprikaschoten-mit-kase\\\/\",\"name\":\"Gebackene Paprikaschoten mit K\u00e4se\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-02-17T19:39:24+00:00\",\"description\":\"- Gebackene Paprikaschoten mit K\u00e4se\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-paprikaschoten-mit-kase\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-paprikaschoten-mit-kase\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/02\\\/17\\\/gebackene-paprikaschoten-mit-kase\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Gebackene Paprikaschoten mit K\u00e4se\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Gebackene Paprikaschoten mit K\u00e4se","description":"- Gebackene Paprikaschoten mit K\u00e4se","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-paprikaschoten-mit-kase\/","og_locale":"de_DE","og_type":"article","og_title":"Gebackene Paprikaschoten mit K\u00e4se","og_description":"- Gebackene Paprikaschoten mit K\u00e4se","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-paprikaschoten-mit-kase\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2012-02-17T19:39:24+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-paprikaschoten-mit-kase\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-paprikaschoten-mit-kase\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Gebackene Paprikaschoten mit K\u00e4se","datePublished":"2012-02-17T19:39:24+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-paprikaschoten-mit-kase\/"},"wordCount":128,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Paprika"],"articleSection":["Gem\u00fcse & Obst"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-paprikaschoten-mit-kase\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-paprikaschoten-mit-kase\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-paprikaschoten-mit-kase\/","name":"Gebackene Paprikaschoten mit K\u00e4se","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2012-02-17T19:39:24+00:00","description":"- Gebackene Paprikaschoten mit K\u00e4se","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-paprikaschoten-mit-kase\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-paprikaschoten-mit-kase\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/17\/gebackene-paprikaschoten-mit-kase\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Gebackene Paprikaschoten mit K\u00e4se"}]},{"@type":"WebSite","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website","url":"https:\/\/wissen.science-and-fun.de\/kochen\/","name":"Steffen's Haushaltsblog","description":"Kunst trifft Essen - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-11u","jetpack-related-posts":[{"id":5195,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/27\/spanischer-kaseflan\/","url_meta":{"origin":3936,"position":0},"title":"Spanischer K\u00e4seflan","author":"Steffen","date":"27. Februar 2013","format":false,"excerpt":"Zutaten 2 Paprikaschoten, rote 2 Paprikaschoten, gr\u00fcne 2 Gem\u00fcsezwiebeln 1\/4 l Fleischbr\u00fche 1\/4 l Weisswein Margarine zum Einfetten 5 Scheiben Weissbrot (ca. 1\/2 cm dick) 300 g Butterkaese, milder, oder junger Goudakaese am Stuec 2 Dosen Creme fraiche a 200 g 4 Eier 1\/2 TL Oregano Salz 1 Priese Rosenpaprika\u2026","rel":"","context":"In "Auflauf"","block_context":{"text":"Auflauf","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/auflauf\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4168,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/paprikaschoten-mit-schafskasefullung\/","url_meta":{"origin":3936,"position":1},"title":"Paprikaschoten mit Schafsk\u00e4sef\u00fcllung","author":"Steffen","date":"17. M\u00e4rz 2012","format":false,"excerpt":"Zutaten 4 Grosse rote Paprikaschoten 200 g Feta-Schafsk\u00e4se 2 Eier 1 Bund Glatte Petersilie Schwarzer Pfeffer 6 EL Oliven\u00f6l 2 TL Weinessig Zubereitung Die Paprikaschoten waschen und mit einem L\u00e4ngsschnitt an einer Seite \u00f6ffnen. Vorsichtig entkernen und die Schoten aussp\u00fclen. Salzwasser aufkochen und die Schoten darin 10 Minuten vorgaren, mit\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5363,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/10\/09\/gefuellte-auberginenroellchen-mit-tomaten-paprika-ragout\/","url_meta":{"origin":3936,"position":2},"title":"Gef\u00fcllte Auberginenr\u00f6llchen mit Tomaten-Paprika-Ragout","author":"Steffen","date":"9. Oktober 2013","format":false,"excerpt":"Zutaten Tomaten-Paprika Ragout 700g Tomaten 1 Rote Pfefferschote 1 Gelbe Paprikaschote 2 Knoblauchzehen 2 EL Oliven\u00f6l Pfeffer & Salz Auberginenr\u00f6llchen 2 mittlere Auberginen (\u00e0 250 g) 8-10 EL Oliven\u00f6l Pfeffer & Salz 30g Pinienkerne 80g Zwiebeln 2 Scheiben Toastbrot 4 Stiele Minze 100g Feta-K\u00e4se 1 Ei (M) 300g Rinderhackfleisch Zubereitung\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":2445,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/auberginenpaste-melitsanosalata\/","url_meta":{"origin":3936,"position":3},"title":"Auberginenpaste – Melitsanosalata","author":"Steffen","date":"2. August 2011","format":false,"excerpt":"Zutaten 4 mittlere Auberginen 4 EL Zitronen 1 kleine Zwiebel 1\/2 Bund Petersilie, glatt Salz Pfeffer 100 ml Oliven\u00f6l 50 g Feta-K\u00e4se 3 Minzestengel, frisch 4 Spitzpaprikaschoten; mild oder scharf Zubereitung Backofen auf 225\u00b0C vorheizen, ein Blech mit Alufolie auslegen. Auberginen absp\u00fclen, trockentupfen, mit der Gabel mehrmals einstechen und in\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1095,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/04\/26\/krauter-brathahnchen\/","url_meta":{"origin":3936,"position":4},"title":"Kr\u00e4uter-Brath\u00e4hnchen","author":"Steffen","date":"26. April 2011","format":false,"excerpt":"Zutaten: 1 Brath\u00e4hnchen 2 EL Oliven\u00f6l 1 TL getrockneter Oregano 1 rote Paprikaschote 1 gr\u00fcne Paprikaschote 4 Tomaten 6 Knoblauchzehen 12 schwarze Oliven Meersalz schwarzer Pfeffer aus der M\u00fchle Zubereitung: Backofen auf 190\u00b0C vorheizen. H\u00e4hnchen auf das Bratblech legen. Mit 1 El \u00d6l bepinseln und mit Oregano bestreuen. Gem\u00fcse putzen\u2026","rel":"","context":"In "Gefl\u00fcgel"","block_context":{"text":"Gefl\u00fcgel","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/hauptgerichte\/geflugel\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5166,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/25\/gerostete-gemusepaste-mit-olivencrisps\/","url_meta":{"origin":3936,"position":5},"title":"Ger\u00f6stete Gem\u00fcsepaste mit Olivencrisps","author":"Steffen","date":"25. Februar 2013","format":false,"excerpt":"Zutaten 1 Aubergine (300 g) 650 g Rote Paprikaschoten 350 g Gelbe Paprikaschoten 70 g Chorizo (span. Paprikawurst) 50 g Gehackte Mandeln 5 EL Oliven\u00f6l 120 g Schalotten 2 Kapseln Safranf\u00e4den (\u00e0 0,1 g) 1 EL Mildes Currypulver 3 EL Zitronensaft Schwarzer Pfeffer & Salz 1 EL Gehackter Thymian 2\u2026","rel":"","context":"In "Gem\u00fcse & Obst"","block_context":{"text":"Gem\u00fcse & Obst","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/gemuse\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3936","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=3936"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3936\/revisions"}],"predecessor-version":[{"id":3937,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/3936\/revisions\/3937"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=3936"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=3936"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=3936"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}