Stuffed Mini Peppers with Cheese

1. 1 Bell peppers≈ $6.00 per kg 455 g
2. 2 Hard cheesepack 200 g ≈ $2.64 60 g
3. 3 Lemon≈ $4.65 per kg 10 g
4. 4 Sunflower oil 12 ml
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Vinegar 9% 3 ml
7. 7 Salt 2 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Sugar 18 g

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

Method

1. Stuff each mini pepper with cheese, minced garlic⁵, and fresh herbs

2. Bake the peppers in a preheated oven at 400°F (200°C) until tender

3. Peel off the skins and remove seeds, keeping the peppers whole

4. Mix boiling water, vinegar, lemon³ juice, salt, and sugar for the marinade

5. Pack the garlic⁵, herbs, and stuffed peppers into a clean jar

6. Pour the marinade and oil over the top, seal tightly, and refrigerate for 2 days