Grilled Stuffed Bell Peppers with Feta and Vegetables

1. 1 Bell peppers≈ $6.00 per kg 150 g
2. 2 Red onion≈ $3.00 per kg 25 g
3. 3 Zucchini≈ $3.00 per kg 75 g
4. 4 Cherry tomatoespack 250 g ≈ $2.50 50 g
5. 5 Black olivespack 300 g ≈ $2.50 35 g
6. 6 Feta or brined cheesepack 200 g ≈ $3.00 50 g
7. 7 Fresh basilpack 30 g ≈ $2.50 5 g
8. 8 Olive oil 10 ml
9. 9 Soy sauce 8 ml
10. 10 Ground black pepper 1 g

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

Method

1. Dice the onion and zucchini³ into small cubes, halve the cherry⁴ tomatoes and olives.

2. Chop the basil finely, cube the feta⁶.

3. Cut the bell¹ peppers in half lengthwise and remove the seeds.

4. Mix the vegetables, olives, basil, and feta⁶, then add olive oil, soy sauce, and black⁵ pepper.

5. Stuff the peppers with the mixture, wrap each half tightly in foil.

6. Grill for 25–30 minutes at medium heat until the peppers are tender.

7. Unwrap the foil and serve hot.

In short

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