Stroganoff-stuffed baked bell peppers & Tomatoes

This was actually the first time I made the stuffed-tomato dishes as I also served on Christmas. Served it with some rosemary-garlic-balsamic marinated chicken legs that I then roasted in the oven till the skin got crispy. Made for a great meal :-)

A few steps in the making:
1) made a semi-enriched dough, scooped out the tomato innards, and made the mushroom-chicken stroganoff and let it cool a tad before stuffing it into the tomato
Filled the tomatos, then wrapped the dough around, making seams on the overlap and trimming off the excess, folding down the tops to look cute:

For reference, I did the stroganoff by sauteing some chopped onions in olive oil while boiling the sliced mushrooms in saltwater for about 5 minutes then straining them, then finely chopping a chicken breast, cooking that in with the onions, then adding a tidbit more olive oil, then flour, and stirring that till the flour is all mixed in and cooks for a bit, also adding some oregano and thyme, pepper and boullion for the salt, then slowly adding and stirring in some reduced-fat milk until it reaches a nice thick cream, then adding the mushrooms, and adjusting the creaminess to be the right final consistency. Turns out great each time :-)