Stuffed Peppers


  • 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.

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