18 pieces


18 pcs. dried sweet red peppers

80 g dried mushrooms

2 sprigs leeks

1 onion

200 g coarsely crushed walnuts

½ cup bulgur

140 g dried tomatoes in olive oil (I buy them ready; this is the quantity of the drained tomatoes);

½ cup olive oil (I use that of the tomatoes)

2 tbsps Mediterranean dried mix – contains oregano, thyme, etc …

1 tbsp red smoked paprika

½ tbsp salt

black pepper (optional)

sunflower oil/olive oil to taste for frying


Soak the mushrooms in warm water to soften. Once ready, drain and slice them. I do not throw out the water, I’ll use it later.

Soak the peppers for a few minutes in warm water to soften. I drain out and deseed them.

Fry the finely chopped onion and leeks. Add walnuts, mushrooms, bulgur, dried tomatoes (drained from olive oil) and spices. Add 1/2 cup of the water in which the mushrooms were soaked. The bulgur absorbs it completely. Stir for a short time.

With the ready mixture, I fill the peppers. Arrange them in a tray. I pour ½ cup of olive oil (in my case, this is all the olive oil from the dried tomatoes jar). I add the rest of the water in which the mushrooms were soaked. Add some more warm water to half cover the peppers.

Seal the tray with aluminum foil and bake in a preheated oven at 200ᴼC. Baking does not last long, as you may like. In fact, all ingredients are cooked in advance.

Shortly before taking off the tray from the oven, remove the foil and let the peppers roast for 10 minutes.