Stuffed Peppers with Rice and Mushrooms

1. 1 Bell peppers≈ $6.00 per kg 220 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 65 g
3. 3 Button mushrooms≈ $7.50 per kg 120 g
4. 4 Onions≈ $1.60 per kg 60 g
5. 5 Carrots≈ $1.50 per kg 60 g
6. 6 Tomato pastepack 140 g ≈ $1.00 25 g
7. 7 Sunflower oil 10 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

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

Method

1. Parboil the rice for 10 minutes until half-cooked, then drain in a colander.

2. Cut the tops off the peppers, remove seeds and membranes.

3. Finely chop the onion⁴, carrot⁵, and mushrooms, then sauté in oil for 8–10 minutes until soft and most of the moisture evaporates.

4. Mix the rice with half the sautéed vegetables and mushrooms, season with salt and black pepper.

5. Stuff the peppers with the filling, place them in a pot. Combine the remaining vegetables with 2 tbsp tomato⁶ paste and 250 ml water, then pour over the peppers.

6. Simmer covered on low heat for 35–40 minutes, until the peppers are tender.