Summer vegetables stuffed with bulgur and mushrooms

Ingredients:

• 1 cup bulgur
• 1 and 1/4 cups chicken broth
• 2 sweet peppers (red and yellow)
• 2 zucchinis and/or yellow squash
• 2 tomatoes
• 2 tbsp. l. olive oil
• 1 small onion, chopped
• 100 g of chopped champignons
• 3 cloves garlic, crushed
• 2 tsp chopped tarragon
• 1/4 tbsp. grated parmesan

Preparation:

1. Preheat the oven to 175°C (350°F). Place the bulgur in an ovenproof bowl. Pour the broth and 1.5 cups of water into the pan and bring to a boil. Pour the boiling broth over the bulgur and let it sit for 20 minutes to absorb the liquid.
2. Meanwhile, prepare the vegetables: Trim the top third of the peppers. Remove the seeds and membranes to create bowls. Dice the tops. Cut a third of the zucchini lengthwise to expose the seeds. Scoop them out and form zucchini boats. Dice the trimmed parts. Halve the tomatoes and scrape out the seeds and membranes to create cups.
3. Heat oil in a large saucepan over medium heat. Add chopped onion and sauté until translucent. Then add chopped pepper, zucchini, mushrooms, and garlic. Season the vegetables with salt and pepper. Cook until soft, about 10 minutes. Drain the cooked vegetables if necessary and stir them into the cooked bulgur.
4. Season the inside of the vegetable bowls with salt. Fill them with the bulgur filling and arrange them in a shallow baking dish. Cover with foil and bake for 45 minutes. Then remove the foil and sprinkle the vegetables with grated Parmesan cheese. Bake for another 10 minutes or until the cheese is melted and golden brown.