* 4 bell peppers
* 300 g mushrooms
* 1/2 chicken breast
* 1 large onion
* 1 cup rice
* 1 or
* 50 g mozzarella
* salt and pepper
* thyme
* green parsley
The peppers are washed, cut in 2 lengthwise and cleaned of stalks.
The washed and cleaned mushrooms are finely chopped and put to harden together with the onion in a few tablespoons of olive oil. When the juice left by the mushrooms has decreased, add the chopped chicken breast and, stirring vigorously, homogenize the composition. Add a little water and rice and bring to a boil. Leave to cool. During cooking, the taste of salt and pepper matches.
Put the finely chopped parsley and the egg in the cooled composition. It is homogenized.
Fill the peppers with this composition.
They are placed in the Roman vessel previously kept in cold water. Sprinkle with thyme and mozzarella. Add a cup of water and bake on medium heat for about 1 hour.
Serve hot with sour cream.
