Dice the red pepper, quarter the cherry tomatoes, and mince the garlic. Chop the spring onion and separate the whites from the greens. Add 1 tbsp olive oil to a nonstick pan or skillet over medium-high heat.
Step 2
Add the bell peppers and cherry tomatoes and saute for 3-4 minutes until the tomatoes are blistered and saucy. Add the garlic and cook for 30 seconds.
Step 3
Add the spinach and the white parts of the spring onion. Saute for 2-3 minutes until the spinach has wilted. Transfer the veggies to a plate.
Step 4
Add ½ tbsp olive oil to the pan and add the ground beef. Break it up and stir until browned and no longer pink. Drain off any excess grease. Season with oregano, salt, and pepper.
Step 5
Return the veggies to the pan and add the green parts of the spring onion. Stir until everything is warmed through. Garnish with crumbled feta and serve!
Ingredients
Extra virgin olive oil – 1.5 tbsp
Red pepper – 0.5 small
Tomato – 5 cherry
Scallions or spring onions, tops and bulb, raw – 1 small – 3″ long