Stuffed Chili Peppers – All Phases

Serving size:1

  • 2 cups of celery, green peppers and mushrooms chopped coarsely or finely, as you prefer
  • 1 Ideal Protein Vegetable Chili

1 large fresh green pepper (approximately 5.25 oz. = 1 cup)
Sea salt and seasonings of your choice

Directions: Drizzle a little olive oil in a stir fry pan. Add chunks of celery, green pepper and mushrooms and stir fry till al dente.  Season with sea salt and your favorite seasonings. I recommend an organic Mexican Fiesta blend made with dehydrated chili peppers, dehydrated onion, tomato powder, paprika, cumin, dehydrated garlic, cilantro, oregano, red pepper and lemon peel. Meanwhile, cook the vegetable chili as directed on packet. When both are cooked, mix them together. Cut the top off of a green pepper, remove the inner seeds and membrane.  Stuff with the chili mixture. Put the bell pepper in a 350 ºF oven and bake for about 25 minutes.

Count: 1 Restricted IP, 3 cup select vegetables