John Myers
Meat, Tomato and Pepper Pan
The perfect meat, tomato and pepper pan recipe with a picture and simple step-by-step instructions.
- 500 g Turkey schnitzel
- 1 Pc. Clove of garlic
- Salt
- Chilli (cayenne pepper)
- 2 tbsp Olive oil
- 250 g Roasted red peppers from the glass
- 100 g Dried tomatoes in oil
- 120 ml Vegetable broth
- 120 ml White wine
- 4 tbsp Ajvar
- 1 Pc. Organic orange
- 125 g Basmati rice
- Prepare the rice according to the instructions on the packet, then set it aside.
- Cut the meat into strips and season with salt and cayenne pepper. Finely chop the garlic. Heat the oil in a large pan and fry the meat in it over medium heat for about 4 minutes. Add the garlic and roast briefly.
- In the meantime, drain the peppers and tomatoes and cut each into strips. Add both to the meat in the pan. Pour in the stock and wine, then stir in the ajvar. Season to taste with salt and cayenne pepper and simmer over medium heat for a few minutes.
- Finally add 1 teaspoon of the grated zest from the orange and stir in the juice of the squeezed orange. Put the rice in the pan and mix everything together well. Simmer for a few more minutes, then serve.
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