Colorful Stuffed Peppers with Nuts

1. 1 Bell peppers≈ $6.00 per kg 355 g
2. 2 Carrots≈ $1.50 per kg 95 g
3. 3 Onions≈ $1.60 per kg 35 g
4. 4 Peanutspack 200 g ≈ $1.80 25 g
5. 5 Walnutspack 150 g ≈ $4.00 25 g
6. 6 Raisinspack 200 g ≈ $2.40 25 g
7. 7 Stewing beefpack 600 g ≈ $11.47 120 g
8. 8 Long-grain ricepack 800 g ≈ $1.94 25 g
9. 9 Salt 3 g
10. 10 Sunflower oil 10 ml

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

Method

1. Rinse the rice and cook in salted water for 10 minutes until al dente. Drain in a colander.

2. Toast the peanuts⁴ in a dry skillet for 3–4 minutes, then peel off the skins. Cut the beef into pieces and grind through a meat grinder.

3. Grind the peanuts⁴, walnuts⁵, and rinsed raisins⁶ together in the meat grinder until smooth.

4. Finely chop the onion³ and grate the carrot². Sauté in oil for 5 minutes, then add the nut mixture and cook for 2 more minutes.

5. Mix the sautéed vegetables with nuts, ground beef, rice, and salt. Cut the tops off the peppers, remove seeds, stuff with the filling, and replace the tops.

6. Pack the peppers tightly into a pot, pour in 150 ml of water, cover, and simmer on low heat for 35–40 minutes until the peppers are tender and the filling lightens in color.