2 cups of celery, green peppers and mushrooms chopped coarsely or finely, as you prefer
1 Ideal Protein Vegetable Chili
Seasonings of your choice
1 large fresh green pepper
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 to
perfection, mix them together. Cut the top off of a green pepper that you’ve cleaned out and
stuff it with the mixture. Put the bell pepper in a 350 ºF oven and bake for about 25 minutes.