Stuffed Bell Peppers with Bacon and Cheese

1. 1 Bell peppers≈ $6.00 per kg 150 g
2. 2 Hampack 300 g ≈ $2.91 75 g
3. 3 Hard cheesepack 200 g ≈ $2.64 30 g
4. 4 Butterpack 180 g ≈ $1.60 25 g
5. 5 Salt 2 g
6. 6 Ground black pepper 1 g
7. 7 Sunflower oil 10 ml

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

Method

1. Wash the bell¹ pepper, remove the core, and slice into thick rings

2. Mix softened butter⁴ with dried Provence herbs, salt, and drizzle over the pepper

3. Cut bacon into strips and wrap each pepper ring tightly

4. Arrange the wrapped peppers in a baking dish, adding water or broth halfway up the sides

5. Sprinkle with grated cheese and bake at 350°F (180°C) for 15–30 minutes