Servings: 10

Cooking time: 50 minutes

INGREDIENTS:

bell pepper 10 pcs.

bulgur 200 g

Champignon 100 g

bow 1 pc.

parsley 1 beam

garlic 3 cloves

vegetable oil 2 tbsp.

tomato paste 1 tbsp.

raisins 1 tbsp.

mint 1 tbsp.

lemon ½ шт.

salt 2 tsp

ground black pepper 1 tsp

sugar 1 tsp

PREPARATION:

Free the pepper from the tails and seeds. We put the peppers in a suitable bowl, where we will simmer.

Grind mushrooms, onions, garlic, herbs and mint, dilute tomato paste with water until it becomes tomato juice.

Prepare the filling: fry the onion and garlic in vegetable oil, add the mushrooms, tomato paste and bulgur diluted with water. Fry everything until the liquid evaporates.

We bring the filling to taste: add salt, sugar, pepper, dill and mint, add raisins and mix thoroughly.

We fill each pepper with 2/3 filling. in the process of extinguishing bulgur will swell.

Pour in water so that it is slightly below the edges of the pepper in level and add lemon juice (then the pepper will remain intact and soft, and the skin of the pepper will not separate from its pulp).

Simmer under a closed lid for about 35 minutes, until bulgur is cooked.

Bon Appetit!