Paprika Chopping Pan, Greek Style
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 bell peppers, possibly red
- 500 g tomato (s) or 1 can chunky tomatoes
- 1 packet feta cheese
- 500 g minced meat, mixed
- 1 large onion (s)
- 4 clove garlic
- oregano
- salt and pepper
- 1 chilli pepper (s)
- 2 tablespoon tomato paste
- 0.5 liter ½ vegetable stock
- some olive oil
- Cumin powder
Print Recipe
Pin Recipe Instructions
- Cut the onion into small cubes and fry in the oil together with the mince. Clean the chilli and paprika, cut into small pieces and add to the seared mince. Peel, dice and add the tomatoes if necessary. If you don`t have fresh tomatoes, you can add canned tomatoes to the minced meat. Peel and squeeze the garlic.
- Season with cumin, pepper, salt (be careful, the sheep`s cheese also gives off salt) and a lot of oregano. Top up with the broth (you can swim a little, that will make more sauce). Simmer for 20 minutes, until the peppers and tomatoes are soft. Add the tomato paste to thicken.
- Just before serving, add the diced feta cheese. We like it best when it`s only slightly melted and the cubes are still recognizable. So don`t cook too long.
- It goes well with flatbread.
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