How to make
Soak the bulgur in salted water and drain it. Clean the bell peppers and put them in a greased tray. Cut the ham into cubes and julienne the marinated tomatoes. Crush the onion finely, mix all the products, then add them to the bulgur.
Fill the bell peppers with the mixture and put them to toast for 5-10 minutes at 390°F (200 °C). Crush the garlic and dill, mix them with yoghurt and serve the peppers with this resulting sauce.
