Stuffed bell peppers with potato and mushrooms

Fry the bacon at medium heat. Put the fried pieces bacon in a bowl and crumble.

Add the oil to the bacon-fat in the pan and fry the small cubed potatoes for about 5 minutes. Add the mushrooms and cook another 5 minutes while stirring.

Add the peas and keep the mixture warm over low heat.

Half the bell peppers lenghtwise and remove stem, seeds and white membranes. Cook the bell peppers in water with salt for 5-7 minutes and drain. Place upside down in a strainer on the pan with the cover on to keep warm.

Fill the bell pepper halves with the potato mixture and sprinkle with the crumbled bacon.