How to make
Sauté the finely chopped onion in some of the oil. Add the coarsely grated carrots and celery, then the finely cut mushrooms. Once everything is fried, add the pre-soaked and drained bulgur, salt and top up with boiling water.
Simmer until the bulgur swells and add the chopped parsley. Salt the insides of the cleaned from seeds peppers and fill them with the stuffing. Dip the openings in flour and arrange them in a greased baking dish or clay pot.
Pour in hot water, enough to submerge them slightly and add the remaining oil. Bake the stuffed peppers until ready in a moderate oven.
