Stuffed Peppers in Tomato Sauce

1. 1 Tomato pastepack 140 g ≈ $1.00 10 g
2. 2 Tomatoes≈ $4.67 per kg 95 g
3. 3 Carrots≈ $1.50 per kg 30 g
4. 4 Onions≈ $1.60 per kg 35 g
5. 5 Ground pork and beefpack 500 g ≈ $7.01 100 g
6. 6 Long-grain ricepack 800 g ≈ $1.94 40 g
7. 7 Bell peppers≈ $6.00 per kg 300 g
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g
10. 10 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 8 minutes until half-cooked, then drain.

2. Scald the tomatoes¹ with boiling water for 1 minute, peel, and dice. Cut off the tops of the peppers and remove seeds.

3. Sauté the finely chopped onion⁴ and carrot³ in oil for 5 minutes, then add the ground⁵ meat, season with salt and pepper, and cook for 7 minutes until browned.

4. Mix the meat with the rice and stuff the peppers.

5. Pack the peppers tightly into a pot. Combine the diced tomatoes¹, tomato² paste, and 200 ml of water, then pour over the peppers.

6. Simmer covered on low heat for 40–50 minutes until the peppers are tender and the filling is fully cooked.