Greek-style pepper and minced meat pan

Ingredients for 2 servings:

• 2 bell peppers, possibly red
• 500 g tomatoes or 1 can of chopped tomatoes
• 1 package of feta cheese
• 500 g minced meat, mixed
• 1 large onion(s)
• 4 garlic cloves
• oregano
• salt and pepper
• 1 chili pepper(s)
• 2 tbsp tomato paste
• ½ liter vegetable broth
• some olive oil
• Cumin powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

quick minced meat pan with peppers, tomatoes and feta cheese

Dice the onion and fry in hot oil with the minced meat. Clean and finely chop the chili and bell pepper, and add to the fried minced meat. Peel and dice the tomatoes, if necessary, and add them (if you don’t have fresh tomatoes, add canned tomatoes to the minced meat). Peel the garlic and press it in. Season with cumin, pepper, salt (careful, the feta cheese will also release salt), and a generous amount of oregano. Add the stock (it’s okay if it floats a little; it 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 visible, so don’t overcook it. Serve with flatbread.