Stuffed Bell Peppers with Cheese

1. 1 Bell peppers≈ $6.00 per kg 75 g
2. 2 Hard cheesepack 200 g ≈ $2.70 35 g
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Mayonnaise 17 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 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 peppers, cut them in half lengthwise, and remove seeds and stems. Pat dry with paper towels.

2. Grate the cheese and garlic³ finely, then mix in the mayonnaise and black pepper until smooth.

3. Chop the dill⁵ finely and fold half of it into the cheese mixture.

4. Spoon the filling into the pepper halves, gently pressing down with a spoon.

5. Arrange the peppers on a plate and sprinkle with the remaining dill⁵.

6. Chill for 10 minutes before serving to let the filling set.

In short

• In the planner this dish is cooked for two days: reheat on day two.