Stuffed Peppers with Mushrooms and Cheese

1. 1 Bell peppers≈ $6.00 per kg 195 g
2. 2 Ground pork and beefpack 500 g ≈ $7.01 120 g
3. 3 Onions≈ $1.60 per kg 30 g
4. 4 Button mushrooms≈ $7.50 per kg 55 g
5. 5 Hard cheesepack 200 g ≈ $2.70 40 g
6. 6 Long-grain ricepack 800 g ≈ $1.94 40 g
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g
9. 9 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Parboil the rice in salted water for 10 minutes until half-cooked, then drain in a colander. Finely chop the onion³ and mushrooms.

2. Sauté the onion³ in oil for 3 minutes until golden, then add the mushrooms and cook for 5 minutes until all liquid evaporates.

3. Stir in the ground² meat, season with salt and pepper, and cook for 7 minutes, breaking up any clumps. Mix with the half-cooked rice and remove from heat.

4. Cut the tops off the peppers, remove seeds, and loosely pack them with the filling.

5. Place the peppers in a baking dish, pour 100 ml of water into the bottom, cover with foil, and bake at 350°F (180°C) for 40 minutes.

6. Remove the foil, sprinkle grated cheese over the peppers, and bake for another 10 minutes until golden and the peppers are tender.

In short

• In the planner this dish is cooked for two days: reheat on day two.