4 med. green bell peppers
1 c. diced celery
1/2 c. diced onion
16 oz. drained canned chick peas, mashed
2 c. canned crushed tomatoes
1 tbsp. basil leaves
1/8 tsp. each salt & pepper

Cut tops from peppers and remove seeds. Remove stem from top portion, leaving a hole in the top. Parboil peppers and tops 5 minutes. Drain and set aside. Preheat oven to 375 degrees.

Combine celery and onion in nonstick skillet and cook until tender. Transfer to a bowl, add remaining ingredients and mix thoroughly. Spoon 1/4 of mixture into each pepper. Replace tops, pressing gently so that some of mixture comes through hole in center of pepper top.

Place stuffed peppers in nonstick baking pan just large enough to hold peppers tightly. Bake 40 to 50 minutes or until lightly browned. Single serving = 4 ounces protein, 1 cup vegetable.