Stuffed zucchini and peppers with bulgur and mushrooms

Description

1 Wash bulgur before use. Soak it in 2 cups of hot water for about 20 minutes. Try it to see if it is ready to eat. If not - leave it soaked a little more and if necessary add a little water. You can also boil it until ready according to the packaging. Once the bulgur is ready, drain it well.

2 Meanwhile, cook the peppers and zucchini. Cut the zucchini in half and carve the inside, separating it to use for the filling. Cut the peppers in half and clean them of seeds. Arrange them in the baking tray in which you will bake them.

3 For the filling, chop the onion and garlic finely. Stew them in olive oil using a pan or saucepan with a lid for about 4-5 minutes, stirring occasionally. Cut the mushrooms into small pieces, as well as the inside of the zucchini. Add them to the onion and garlic and stew for another 5 minutes, then add the tomato juice and remove the lid of the saucepan. Season with salt, oregano and black pepper. Simmer for another 10 minutes or until the mixture thickens, then add the drained bulgur and stir.

4 Add salt to the peppers and zucchini, then fill them with the filling. Cover the baking tray with aluminum foil and bake in a preheated 220 degree oven for about 40 minutes until the vegetables are soft. Then remove the foil, sprinkle with yellow cheese, cheddar or parmesan if desired and bake for about 7-10 minutes.