Stuffed Bell Peppers with Feta and Sweet Peppers

1. 1 Bell peppers≈ $6.00 per kg 100 g
2. 2 Feta or brined cheesepack 200 g ≈ $3.00 30 g
3. 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
4. 4 Parsleypack 50 g ≈ $1.50 5 g
5. 5 Milk 2.5%pack 930 ml ≈ $0.88 30 ml
6. 6 Sunflower oil 10 ml
7. 7 Ground black pepper 1 g

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

Method

1. Wash the bell¹ peppers, remove seeds, and chop into small pieces.

2. Sauté the peppers in oil over medium heat for 5 minutes until half-cooked.

3. Mash the feta² with a fork, add chopped parsley⁴ and egg—no need to season, as the cheese is salty.

4. Pour in the milk⁵, add black pepper, and stir until smooth.

5. Transfer the sautéed peppers to a baking dish and pour the mixture over them.

6. Bake in a preheated oven at 350–400 °F (180–200 °C) for about 15 minutes until golden and set.