Quick pepper and tomato pan with sheep's cheese

Quick pepper and tomato pan with sheep's cheese: an easy one-pan dish with peppers, chopped tomatoes, garlic, thyme and creamy feta.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 350 kcal per serving
• Protein: 16 g
• Fat: 24 g
• Carbs: 15 g

Ingredients

• 400 g chopped tomatoes
• 150 g feta
• 1 onion
• 2 cloves of garlic
• 1 tbsp olive oil
• 2 peppers
• 1 pepper
• 2 sprigs of thyme
• 1 pinch of chilli flakes

Method

You’ll need: frying pan · chopping board · knife · wooden spoon

1. Peel the onion and garlic. Cut the onion into wedges, finely chop the garlic, and deseed the peppers and cut them into bite-sized pieces.
2. Heat the olive oil in a large frying pan and fry the peppers and onion over a high heat until both are lightly browned.
3. Add the garlic, thyme and chilli flakes and fry briefly until fragrant.
4. Stir in the chopped tomatoes, season with salt and simmer uncovered until the sauce thickens and the peppers are soft but still have a little bite.
5. Roughly crumble the feta over the top and leave it in the hot pan briefly until it is just warm and slightly creamy.
6. Serve straight from the pan, with a little bread if you like or simply on its own.

Good to know

This is the kind of meal that rescues a tired evening. Little effort, lots of flavour, and at the end there's a pan on the table that leaves everyone happy.

Swaps

Feta → goat's cheese (often a little stronger in flavour) | Feta → cottage cheese as a topping (much milder, also provides protein) | Olive oil → avocado oil (heat-stable and mild) | Bread → baked potatoes (bring potassium and hearty starch)

Allergens

Contains milk (feta); for children, simply leave out the chilli. In pregnancy, feta is generally fine if it is made from pasteurised milk.