Peppers stuffed with chicken and mushrooms

Listen to the recipe:

Combine stuffed peppers and julienne and get a new dish. Due to the wheat grain in the filling, the dish turns out to be nutritious, but not overloaded - an excellent option for dinner. The classic combination of chicken, mushrooms and sour cream becomes more interesting thanks to smoked meat.

1. Calories
   153,1 kcal
2. Protein
   9,23 gram
3. Fat
   10,26 gram
4. Carbohydrates
   5,82 gram
5. ~ Time
   1 H 20 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Bulgarian pepper

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   2 pcs. = 300 g
2. Bulgur

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   50 g
3. Chicken thigh (smoked)

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   250 g
4. Champignons

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   7 pcs. = 224 g
5. Hard cheese

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   100 g
6. Sour cream

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   3 tbsp. l. = 75 g
7. Green onions

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   10 g
8. Dill

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   10 g
9. Butter

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   25 g
10. Vegetable oil

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    1 tbsp. l. = 17 g

Steps:

1. 
   Wash the peppers and mushrooms. Rinse the greens and dry with a paper towel. Preheat the oven to 200°C. You can use any cheese for the dish: Dutch, Russian, Gouda, etc.
2. 
   Remove bones and skin from smoked chicken thigh.
3. 
   Cut the chicken into small cubes.
4. 
   Chop green onions and dill.
5. 
   Also cut the champignons into small cubes.
6. 
   Cut the bell peppers in half and remove the seeds and membranes. Try to preserve the stalks.
7. 
   Grate the cheese on a fine grater.
8. 
   Fry the mushrooms in vegetable oil for about 5 minutes. Set aside.
9. 
   Take a new frying pan or saucepan. Melt butter in it.
10. 
    Fry the bulgur in butter for about 3-4 minutes. Thanks to this, the bulgur will be more crumbly and acquire a light nutty taste.
11. 
    Fill the bulgur with water in a ratio of 1:2 and add a pinch of salt. Bring the water to a boil, reduce the heat to low, cover and leave for 15 minutes. Cool the finished bulgur a little.
12. 
    In a deep bowl, combine chicken, bulgur, mushrooms, green onions, 2/3 grated cheese and sour cream. Season everything with black pepper and paprika. There is no need to salt the filling, because the cheese and chicken are already salty enough. But if you wish, you can still add a pinch of salt.
13. 
    Stuff the peppers with the mixture and place them in a heat-resistant dish. Additionally, line it with parchment. Place the peppers in the oven to bake for 25-30 minutes. 5 minutes before they are ready, sprinkle them with the remaining cheese.
14. 
    Stuffed peppers are ready.
15. 
    Serve the peppers sprinkled with chopped dill. Place the prepared stuffed peppers on the lettuce leaves. Bon appetit.