-bell pepper (large) – 4-5 PCs.,
-smoked chicken – 1 piece,
-mushrooms – 300 g
-tomatoes – 2 PCs.,
-carrots – 1 PC.,
— onions – 2 PCs.,
-cheese – 100-150 g,
-dill, spices, salt, pepper to taste,
-vegetable oil for greasing.
1. Peppers cut in half so that each half of the left part of the tail, and remove seeds and membranes. Onions, mushrooms and the ham cut into small dice.Tomatoes drop it into boiling water for a minute,
then cools slightly, remove them from the skin and finely chop. Grate the cheese, shred the greens.
2. Pepper blanchere in boiling water for 3 minutes. Take it out and let it cool down a bit. Onions and carrots brown, add the mushrooms, fry until half cooked. Then put the chicken, tomatoes, herbs, spices, salt and pepper. Stir together and give them extinguished 5 minutes. Put half of the grated cheese and a minute later the fire off. The filling is ready. On greased baking sheet lay the pepper halves, filled stuffing and send in a preheated 180-200° C oven for 30 minutes.