Bell Peppers Stuffed with Meat and Rice

1. 1 Ground pork and beefpack 500 g ≈ $7.10 120 g
2. 2 Bell peppers≈ $6.00 per kg 200 g
3. 3 Long-grain ricepack 800 g ≈ $1.96 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 in cold water and cook until halfway done.

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

3. Remove seeds and membranes from the peppers; if desired, remove the stem and drain excess moisture from inside.

4. Peel the remaining onion⁴ and carrot⁵ and chop them finely.

5. In a deep skillet, heat over medium and sauté the onion⁴ and carrot⁵ until soft and lightly golden, about 5–7 minutes.

6. To the sautéed vegetables, add tomato⁶ paste, sour⁷ cream, and 200 ml water; stir, bring to a gentle boil, and simmer over low heat for 5–6 minutes until smooth and slightly thickened.

7. Stuff each pepper with the filling and arrange in a pot or cauldron of appropriate size.

8. Pour sauce over the peppers so they are partially covered, cover, and simmer over medium heat for 35 minutes until the peppers are tender and the filling is fully cooked; add a little water as needed.