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Tomato and pepper pan with feta cheese

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Ingredients for 1 servings:

  • 300 g bell pepper(s), color as desired
  • 1 tbsp olive oil
  • salt and pepper
  • 100 g cherry tomatoes
  • 50 g sheep’s cheese or cow’s milk feta
  • possibly tomato paste

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean, wash, and slice the peppers. Heat oil in a pan and briefly fry the pepper strips. Deglaze with a little water, season with salt and pepper, and simmer with the lid closed for 3 minutes. Wash and halve the tomatoes and add them to the peppers. Simmer for another 3 minutes with the lid closed until the tomatoes break down and a creamy consistency is achieved. Add a little tomato paste if desired. Crumble the feta cheese, pour it over the vegetables, and let it melt with the lid closed. Serve with ciabatta.

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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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