Stuffed Peppers with Walnut Sauce

1. 1 Bell peppers≈ $6.00 per kg 225 g
2. 2 Ground pork and beefpack 500 g ≈ $7.10 150 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 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 peppers lengthwise and scoop out seeds

2. Mix in tomato³ paste with the ground² meat

3. Grind walnuts⁴ on a grater, reserving 3 for the sauce

4. Crumble feta⁵ and stuff peppers with the filling

5. Sprinkle with walnuts⁴, then transfer to a skillet

6. Simmer covered on medium heat for 20 minutes, then let sit covered another 20 minutes

7. Blend sour⁶ cream, reserved walnuts⁴, and garlic⁷ for the sauce