Pepper with a delicious filling

This pepper has a festive stuffing. Instead of the usual stuffing with rice – ham, mushrooms and soft cheese.

Prepare:

Sweet peppers – 5-6 pcs.

Bow – 1

Carrots – 1

Mushrooms (champignons or oyster mushrooms) – 200g

Leek – 1 stalk

Vegetable oil – 2-3 tbsp. spoons

Ham – 250-300g

Eggs – 2

Cream 200ml

Nutmeg – Pinch

Salt

Ground black pepper

Mozzarella Suluguni cheese – 120g

Meat broth – 250ml

Parsley and dill

Cooking stuffing.
Peel and finely chop the onion. We clean the carrots and cut them into small cubes. Leek cut into thin half-rings. Mushrooms (I have oyster mushrooms) cut into slices. Ham cut into small cubes.
Heat oil in a pan and fry onion. Add the prepared carrot and leek. Fry, stirring, up to 5 minutes.
Add the mushrooms with the ham and fry for another 5 minutes. Salt and pepper.
Lightly beat the eggs with cream, salt, season with nutmeg.
Add the cream with the eggs in the pan and stir until thick.
Large sweet Percina cut in half and cleaned of seeds. Small peppers are left whole, cut off the top and cleanse the seeds.
Fill the halves and whole peppers with stuffing, put them on a baking sheet and pour the meat broth. Put the pan in the oven heated to 200 ° C for 20 minutes.
Ready pepper sprinkle with finely chopped greens.