Cook from day 1 to day 3
P—32, F—30, C—40
Dairy
- Vegetable oil
- Skillet
- We sauté tomato paste. This classic technique caramelizes sugars and cuts acidity, plus reveals intensity.
- Prepare ingredients
Thinly slice garlic; core and julienne bell pepper.
2. Roast pepper
Heat a tablespoon of vegetable oil over medium-high. Sauté pepper strips for 3 minutes, stirring and allowing edges to brown.
Reserve pepper for Step 4; do not wipe out the skillet.
3. Cook beef
Add ground beef to the same skillet.
Sauté 3 minutes, breaking up clumps with a spatula until meat is evenly browned.
Stir in garlic and tomato paste; cook 2 more minutes to caramelize the paste and deepen its color.
4. Finish cooking
Gently fold in olives, Mediterranean spice blend, orzo, and a pinch of salt.
Return reserved peppers to the pan.
Pour in water (200 ml per serving).
Bring to a boil, cover, and simmer for 11 minutes.
Check for doneness and salt after.
5. Serve
Divide among warmed bowls and finish with crumbled feta.