Wash peppers, cut in two lengthwise and cleaned of seeds. Arrange in a baking dish. Chicken cut into chunks, put it in a bowl with the chopped onion and garlic. Add Worcestershire sauce, mustard, crushed bouillon, pepper and paprika, a little savory, basil. All mix well and leave to sit with spices least 30 minutes. Then stew in a little sunflower oil for about 15 minutes. 2-3 minutes before removing from the fire add the mushrooms (if fresh, pre-fry) and chopped parsley. Peppers are filled with the homemade meat as between chicken nuggets are placed thin slices of tomato. The boats put on the sauce derived from stew. In pan pour little water and the boats bake in a preheated 220 C oven. Shortly before they are fully ready covered with slices of cheese and dopichat.