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🍽️ Spicy Pepper Mince Skillet with Kritharaki and Herb Pesto

525 kcal · 30 min · 4 servings

Ingredients

• pepper, yellow 1 pc.
• pepper, red 1 pc.
• onions, yellow 1 pc.
• peperoni mix 1 pc.
• salt 1 tbsp.
• oil 1 tbsp.
• beef mince 600 g
• tomatoes, pureed 400 g
• balsamic vinegar, light 1 tbsp.
• kritharaki pasta 400 g
• basil, fresh 20 g
• parsley, fresh 15 g
• lemons 0.5 pc.
• water 4 tbsp.
• pepper, black ground pinch
• sugar pinch

Instructions

1. 1. Thoroughly wash the peppers under running water.
2. 2. Remove the stems and seeds from the peppers.
3. 3. Cut the peppers into small cubes.
4. 4. Halve the onion and remove the outer layers.
5. 5. Dice the onion finely.
6. 6. Rinse the chili peppers under running water.
7. 7. Halve the chili peppers and remove the seeds.
8. 8. Finely chop the chili peppers.
9. 9. Pour about 1.5 liters of water into a pot and add salt.
10. 10. Bring the salted water to a boil over high heat.
11. 11. Add oil to a pan and heat it over high heat.
12. 12. Brown the minced meat vigorously for about 3 minutes.
13. 13. Add the diced peppers, onion, and chili peppers to the pan.
14. 14. Sauté the vegetables for another 3 minutes.
15. 15. Deglaze the mixture with puréed tomatoes.
16. 16. Add balsamic vinegar.
17. 17. Let the mixture simmer for about 15 minutes over medium heat.
18. 18. Add the kritharaki (small, pasta-like noodles) to the boiling salted water.
19. 19. Cook the kritharaki for around 10 minutes until al dente (firm to the bite).
20. 20. Rinse the basil and parsley leaves under water.
21. 21. Shake the herbs dry.
22. 22. Pick the leaves off the stems.
23. 23. Wash the lemon thoroughly.
24. 24. Grate about 1 teaspoon of lemon zest.
25. 25. Halve the lemon.
26. 26. Squeeze the juice from the lemon.
27. 27. Add 4 tablespoons of cold water to a tall container.
28. 28. Add the herbs, lemon zest, and 1 teaspoon of lemon juice.
29. 29. Blend the mixture into a pesto.
30. 30. Season the pesto with salt and pepper.
31. 31. Drain the cooked kritharaki.
32. 32. Add the kritharaki to the pan with the minced meat.
33. 33. Season the skillet with salt and pepper.
34. 34. Add a pinch of sugar.
35. 35. Plate the spicy pepper mince skillet with kritharaki.
36. 36. Garnish the dish with the herb pesto.
37. 37. Enjoy your meal!

Nutrition per serving

• kcal: 525
• Protein: 36 g · Fett/Fat: 24 g · Carbs: 41 g