Depending on the country and region, there are parts of the meal that can be found at any time of the day and in any combination. For example, rice is one of the side dishes that is almost standard in some countries of the world. Another dish whose recipe is more appropriate in this situation is the arepa. Small corn cakes are served with almost every meal in Colombia, Venezuela, and Panama (and probably elsewhere). Thanks to the triumph of corn flour, it is very easy to prepare and can be done in a short time. But to turn it into an appetizer, today we’re showing you arepas stuffed with chili kale and fresh colorful peppers. A great summer snack, cool and full of power. Whether you take it to work, enjoy it as a light lunch in between, or bring it on a hike, arepas are always a good fit.
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We hear you and give you what you need. Small snacks with lots of flavor, good ingredients and easy to make. Whether it’s delicious bread or fresh salads, we have something for you. Guaranteed:
Can small meals do you good? Then check out our snack bar. Here you can find not only arepas, but also other delicate breads filled with all kinds of delicacies. We’ve already cracked the sandwich code for you. Read on and learn the art of filling and proofing correctly. By the way, our culinary school has everything.
Arepas Stuffed with Chili Cabbage and Paprika: A light snack from Colombia
Filled with chili kale and fresh, colorful peppers, these easy and quick arepas are perfect for an on-the-go snack bowl.
For the chile herb
For the arepas
First, finely chop or grate the cabbage. Cut the peppers in half, peel and finely chop. Set the peppers aside.
Massage the other ingredients into the herb and only then stir in the pepper. Leave it in the refrigerator.
Mix flour with salt. While kneading, first pour 1 tablespoon of oil and a sip of water into the flour. If the dough breaks apart too easily, add a little water. If the surface is oily, you need a little flour. Leave the finished dough to rest for 10 minutes.
Meanwhile, cut the peppers into strips. Roll the dough into a round about 2.5 cm thick and 6-8 cm in size. Let the pieces of dough rest for a short time. Heat a little oil in a pan and fry the arepas for 4-6 minutes on each side on a medium heat until lightly browned.
Allow the arepas to cool briefly, then cut them into pockets and fill first with the chili cabbage and then with the pepper strips.