John Myers
Pepper Chopping Pan with Goat Feta
The perfect pepper chopping pan with goat feta recipe with a picture and simple step-by-step instructions.
- 500 g Ground beef
- 3 Red Pointed peppers
- 4 Spring onions
- 5 Sun-Dried tomatoes in herbal oil
- 2 Garlic cloves
- 150 g Goat feta
- 1 tbsp Tomato paste
- 100 ml Vegetable stock
- Ground cumin
- Espelette pepper
- Salt
- Black pepper from the mill
- Oil
- Finely grate the garlic and finely dice the sun-dried tomatoes. Halve the pointed pepper, remove the core and cut into fine strips. Cut the spring onions into thin rings. Crumble the goat feta.
- Heat some oil in a pan and fry the minced meat until it is crumbly, it should already have a nice roasted aroma. Add the garlic and dried tomatoes and season with a little salt, pepper, pimento d’Espelette and cumin.
- Then add the paprika strips and sauté for about 5 minutes while turning. Now add the tomato paste and roast a little and deglaze with the vegetable stock, allow the liquid to simmer almost completely. Season again to taste.
- Then remove from the heat and fold in the spring onions and goat feta and serve immediately. With us there was Simit.
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