Scrumptious Stuffed Peppers

6 red bell peppers

2 cups sunflower seeds, soaked 8-12  

hours, sprouted 2-4 hours

2 cups of walnuts, soaked 4-6 hours

½ cup smoked sun-dried tomatoes, minced

2 large handfuls of fresh basil

2 cloves garlic

2 stalks celery, finely chopped

1 medium zucchini, shredded

1 sweet onion, minced

1 cup Crimini mushrooms, finely chopped

1 tablespoon Celtic salt

2 tablespoons Savory Magic

¼ cup lemon juice

¼ cup olive oil

1 teaspoon cayenne pepper

chives, chopped as garnish
 

Cut off the tops of the peppers and deseed them. Remove the stems and finely chop the rest of the tops to be added to the filling.

In a bowl, combine the pepper tops with the celery, zucchini, onion and mushrooms and add the Celtic salt and Savory Magic. Stir until well combined. Allow to marinate for about an hour.

Place the sunflower seeds, walnuts, sun-dried tomatoes, basil and garlic in a food processor and process until finely chopped. Add to vegetable mixture and stir until well mixed.

Combine the lemon juice with the olive oil and cayenne pepper.  Pour over the nut-vegetable mixture and stir until thoroughly blended.

Spoon mixture into the prepared peppers and place them on a dehydrator try.  Dehydrate at 110 degrees for 6-8 hours.

Remove from dehydrator and garnish with freshly chopped chives.

Serves six

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