Roasted peppers with bulgur, vegetables, and OLE! olives stuffed with pepper paste

Ingredients:

• 100 g bulgur
• 3 bell peppers
• 2 onions
• 2 garlic cloves
• 1 carrot
• 200 g mushrooms
• 100 g parmesan
• 2 tablespoons of thick, heavy cream (approx. 30%)
• 1 pack mozzarella
• 1/3 jar of OLE! olives stuffed with pepper paste
• scallions (alternatively parsley) for topping
• olive oil
• salt, pepper
• thyme leaves

Cook the bulgur according to the directions found on the packaging. Cut the peppers in halves and carefully cut out the insides. Chop up the onions. Peel the carrot and grate on small holes. Carefully clean, dry, and slice the mushrooms. Sauté the onions in a pan. Add mushrooms. Season with salt and pepper. Add the grated carrot. Fry on medium heat until the vegetables turn soft. Add grated parmesan and season to taste. Stir and add olives. Move the mass to the peppers. Slice the mozzarella and place 2/3 slices on every stuffed pepper half. Top with thyme twigs and sprinkle with olive oil. Roast in 200 degrees for approx. 25 minutes (make sure that the cheese is not too crusty).