Stuffed Peppers with Cheese and Herbs in Vinegar-Lemon Marinade

1. 1 Bell peppers≈ $6.00 per kg 200 g
2. 2 Hard cheesepack 200 g ≈ $2.70 60 g
3. 3 Lemon≈ $4.70 per kg 10 g
4. 4 Sunflower oil 12 ml
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Vinegar 9% 15 ml
7. 7 Salt 2 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Sugar 5 g

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

Method

1. Preheat oven to 425°F (220°C). Wash peppers, place on a baking sheet, and roast for 25 minutes, turning occasionally, until skins blacken.

2. Remove peppers from oven, seal in a bag for 10 minutes, then peel off skins and carefully scoop out seeds, keeping the shape intact.

3. Grate the cheese, press the garlic⁵ through a garlic press, finely chop the dill⁸, and mix together. Stuff the peppers with this mixture.

4. Dissolve vinegar, lemon³ juice, salt, and sugar in 100 ml of hot water.

5. Pack peppers into a jar, adding garlic⁵ cloves and dill⁸ sprigs.

6. Pour the marinade and oil over the peppers, seal, cool, and refrigerate for at least 2 days.