3–4 red, orange and yellow bell peppers – cut into sections
1 cup soaked sunflower seeds
½ pint cherry tomatoes
1 stalk celery
½ tsp cayenne pepper, paprika, basil, oregano
1 clove garlic
½ small onion, chopped
2 tbsp lemon juice
1 tbsp olive oil
salt to taste
Put all filling into a food processor and process until thick and smooth.
Spoon filling into each pepper section and garnish with a parsley leaf.
Enjoy! Serves 6-8.
*You can substitute the peppers with any vegetable. It’s really good in a stalk of celery or as a dip for carrots.