Stuffed peppers with bulgur and champignons

6 servings

20 minutes

Stuffed peppers with bulgur and mushrooms are an exquisite dish of Turkish cuisine that combines traditional ingredients in a delicate, aromatic composition. The origins of this recipe date back centuries when bulgur was a key staple in the Ottoman Empire. Sweet peppers baked until soft are filled with a mixture of golden bulgur, juicy mushrooms, and sweet carrots, creating a rich flavor with a pleasant texture. A delicate sour cream dressing adds tenderness to the dish, while a pinch of ground black pepper and garlic adds spiciness. Baking under melted cheese creates an appetizing crust, making this dish an ideal choice for family dinners or cozy home gatherings.

Energy value per serving

• Calories: 151
• Proteins: 6.8g
• Fats: 4.8g
• Carbohydrates: 18.6g

Ingredients

• Sweet pepper: 3 pc
• Bulgur: 100 g
• Champignons: 100 g
• Onion: 1 pc
• Garlic: 3 clove
• Ground black pepper: to taste
• Salt: to taste
• Carrot: 100 g
• Sour cream: 3 tbsp
• Cheese: 50 g

Cooking steps

1. Boil bulgur.

   Required ingredients:

   • Bulgur: 100 g

2. Fry the onion with carrots and mushrooms (the water from the mushrooms should evaporate).

   Required ingredients:

   • Onion: 1 piece
   • Carrot: 100 g
   • Champignons: 100 g

3. Add the bulgur to the sauté.

   Required ingredients:

   • Bulgur: 100 g

4. Add sour cream, pepper, and salt to taste. Mix thoroughly and you can stuff the peppers.

   Required ingredients:

   • Sour cream: 3 tablespoons
   • Ground black pepper:  to taste
   • Salt:  to taste

5. Bake the peppers for 20 minutes in the oven at 180 degrees

6. After 10 minutes, you can optionally sprinkle grated cheese on top.

   Required ingredients:

   • Cheese: 50 g