Peppers with Smoked Chicken and Mushrooms

Ingredients

5 bell peppers

1 smoked chicken (ham)

300 g mushrooms

2 tomatoes

1 carrot

2 onions

150 g cheese

Dill to taste

Spices to taste

Salt to taste

Pepper to taste

Vegetable oil

Cut the peppers in half, leaving part of the stem on each half, and remove the seeds and membranes.

Cut the onion, mushrooms, and ham into small cubes. Drop the tomatoes into boiling water for a minute,

then cool slightly, peel, and chop finely. Grate the cheese and chop the herbs.

Blanch the peppers in boiling water for 3 minutes. Remove and let cool slightly. Sauté the onion and carrot, add the mushrooms, and fry until half-cooked. Then add the chicken thigh, tomatoes, herbs, spices, salt, and pepper.

Stir and let simmer for 5 minutes. Add half the grated cheese and turn off the heat after a minute. The filling is ready.

Place the pepper halves on a greased baking sheet, fill them with the filling, and bake in an oven preheated to 180-200°C for 30 minutes.

Remove the baking sheet and sprinkle the peppers with grated cheese mixed with dill. Return to the oven for 10 minutes. Once the cheese has browned, the dish is ready.

Enjoy!