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.
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.
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.
Wash the peppers, cut off a lid, remove the seeds and white fibres and separate the stalk from the lid.
Spoon the bulgur mixture into the peppers.
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.
Cover and simmer for 1 hour over a low-medium heat until softened.
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.