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Stewed Cucumber and Peppers with Feta Cheese

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Stewed Cucumber and Peppers with Feta Cheese

The perfect stewed cucumber and peppers with feta cheese recipe with a picture and simple step-by-step instructions.

  • 700 g Stewed cucumbers
  • 4 Red hot pepper
  • 2 Spring onions
  • 20 Basil leaves
  • 3 tablespoon Habarnero oil from my KB. or another oil
  • 200 g Sheep cheese Bulgarian
  • 1 teaspoon Dried oregano
  • 1 teaspoon Iberico peppers
  • Salt and pepper
  1. Peel, core and dice the cucumber. Core and dice the peppers. Cut the onions into rings.
  2. Roast the basil leaves in a non-stick frying pan. Add the cucumber cubes and sauté. Add the peppers and fry briefly.
  3. Reduce the heat and add the habarnero oil. Steam the vegetables until they are soft. Add the onions. Turn off the stove and add the diced sheep’s cheese.
  4. Season to taste with oregano, salt, pepper and paprika powder.
Dinner
European
stewed cucumber and peppers with feta cheese

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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