Preparation
Place the bulgur wheat in a pan with 250ml boiling salted water and cook for 10 minutes (or according to the pack instructions). Around 5 minutes before the end of cooking time, add the peas and finish cooking. Drain off any excess water.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000324/000324_step_1_M.jpg)
Clean the mushrooms and finely slice 3 of them. Quarter the remaining mushrooms. Plunge the tomatoes into boiling water, cool in cold water, then remove the skins, deseed and finely dice. Peel and finely chop the onion.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000324/000324_step_2_M.jpg)
Add a third of the onions and tomatoes, along with the mushroom slices to the bulgur wheat. Season with salt, pepper, nutmeg and caraway. Mix well.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000324/000324_step_3_M.jpg)
Wash the peppers, cut off a lid, remove the seeds and white fibres and separate the stalk from the lid.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000324/000324_step_4_M.jpg)
Spoon the bulgur mixture into the peppers.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000324/000324_step_5_M.jpg)
Melt the butter in a large pan and cook the remaining vegetables until tender. Pour in the stock. Place the lids on the peppers and place the stuffed peppers in the pan.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000324/000324_step_6_M.jpg)
Cover and simmer for 1 hour over a low-medium heat until softened.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000324/000324_step_7_M.jpg)
Remove the peppers from the pan. Add the paprika paste and cream, bring to the boil and simmer for 5 minutes. Season with salt, pepper and sugar. Serve the peppers with some sauce on plates.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000324/000324_step_8_M.jpg)