Slice the peppers into strips. Slice the onions vertically, and slice mushrooms. Chop sun-dried tomatoes into thin strips. Mince garlic, and slice 1 pound chicken into bite size pieces.
Heat oil in non-stick skillet over med-high heat. Once hot add the peppers, onion and garlic. Saute until starting to lightly brown.
Add chicken, thyme, sun-dried tomato and mushrooms. Stir. Once mushrooms are cooked, add bulgur, stock and kefir.
Bring to simmer, cover, and reduce heat to low-medium. Stir after about 10 minutes. Recover and cook until liquid is absorbed (around 8-10 more minutes).