Stuffed Peppers with Walnut Sauce

1. 1 Bell peppers≈ $6.00 per kg 225 g
2. 2 Ground pork and beefpack 500 g ≈ $7.01 150 g
3. 3 Tomato pastepack 140 g ≈ $1.00 8 g
4. 4 Walnutspack 150 g ≈ $4.00 15 g
5. 5 Feta or brined cheesepack 200 g ≈ $3.00 25 g
6. 6 Sour cream 15%pack 300 g ≈ $1.60 25 g
7. 7 Garlic≈ $10.00 per kg 5 g
8. 8 Ground black pepper 1 g
9. 9 Salt 2 g
10. 10 Tomatoes≈ $4.67 per kg 60 g

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

Method

1. Slice bell¹ peppers in half lengthwise, remove seeds. Dice tomatoes³. Set aside 5g walnuts⁴ for the sauce, then grate the rest.

2. Mix ground² meat with tomato³ paste, salt, and black pepper. Crumble feta⁵ and fold into the meat mixture.

3. Stuff pepper halves with the meat mixture and sprinkle with grated walnuts⁴.

4. Arrange tomato³ cubes in a deep skillet, add 50ml water. Place stuffed peppers on top, cut-side up.

5. Cover and simmer on medium heat for 20 minutes, then turn off the heat and let sit covered for another 20 minutes until the filling is fully cooked.

6. Blend sour⁶ cream, reserved walnuts⁴, and garlic⁷ until smooth. Add a pinch of salt. Serve peppers with the sauce.