How to make
The mushrooms are cleaned and finely chopped. Put the melted cow's butter on moderate heat and stew the finely chopped onion, mushrooms and grated celery under the lid for about 3 minutes.
Add the finely chopped garlic, the finely chopped tomatoes without the water and the corn. Stew for a few more minutes.
Season with salt and add chopped dill, thyme and finally the paprika. The stuffing should not be watery.
Stuff the peppers with the resulting stuffing and arrange them in a baking pan, drizzle with a little oil and fill the baking pan halfway with water. Add a little salt to the water and bake in a moderately heated oven.
Ten minutes before the stuffed peppers are ready, beat the egg with the yogurt until homogeneous and add the sauce. Then place them back in the oven for 5-10 minutes.
