Stuffed Peppers with Meat and Rice

1. 1 Ground pork and beefpack 500 g ≈ $7.01 120 g
2. 2 Bell peppers≈ $6.00 per kg 200 g
3. 3 Long-grain ricepack 800 g ≈ $1.94 30 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Carrots≈ $1.50 per kg 40 g
6. 6 Tomato pastepack 140 g ≈ $1.00 15 g
7. 7 Sour cream 15%pack 300 g ≈ $1.60 30 g
8. 8 Sunflower oil 8 ml
9. 9 Salt 2 g
10. 10 Ground black pepper to taste

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

Method

1. Rinse the rice and cook in boiling salted water for 7 minutes until half-done, then drain.

2. Mix the ground¹ meat with the rice, finely chopped half of the onion⁴, salt, and pepper.

3. Cut the tops off the peppers, remove seeds and membranes, then stuff them with the meat mixture.

4. Chop the remaining onion⁴ and grate the carrot⁵. Sauté them in a deep skillet over medium heat in oil for 5–7 minutes until tender.

5. Add 2 tablespoons tomato⁶ paste and 200 ml water, bring to a boil, and simmer for 5 minutes. Remove from heat and stir in the sour⁷ cream.

6. Pack the peppers tightly into a pot, pour the sauce over them, cover, and simmer on low heat for 35 minutes until the peppers are tender and the filling is fully cooked. Add water if needed.

7. Let sit for 5 minutes and serve with the sauce.