Stuffed Peppers 
 4 Red Bell Peppers (you can use any color) 
 2 Tbsp Olive oil 
 1 cup wild rice 
 2 cups vegetable stock (or water) 
 1 onion, chopped 
 1 clove garlic, finely chopped 
 1 stalk of celery, sliced thinly 
 1 small zucchini squash, diced very small 
 ¼ cup parsley 
 ½ cup chickpeas 
 ½ cup fresh mozzarella cheese(optional) 
 ½ cup taco sauce (see recipe on my blog) 
 1 tsp salt 
 pepper  
 Topping: Sliced radishes, avocado, roasted pumpkin seeds  
 Heat the oil in a medium sized pot and add the onion and saute for about 6 minutes, add the zucchini, celery and the garlic, cook for a few more minutes. Add the wild rice, and stock,  salt and pepper and cook for about 45 minutes, or until the rice is done. Stir in the parsley and chick peas and a little of the fresh mozzarella cheese. Spoon some of the taco sauce over each pepper. Put in a baking dish and bake in a 350 degree over for 20 30 minutes.  
 Before serving, top with sliced radishes, avocado and roasted pumpkin seeds. 

Stuffed Peppers

4 Red Bell Peppers (you can use any color)

2 Tbsp Olive oil

1 cup wild rice

2 cups vegetable stock (or water)

1 onion, chopped

1 clove garlic, finely chopped

1 stalk of celery, sliced thinly

1 small zucchini squash, diced very small

¼ cup parsley

½ cup chickpeas

½ cup fresh mozzarella cheese(optional)

½ cup taco sauce (see recipe on my blog)

1 tsp salt

pepper 

Topping: Sliced radishes, avocado, roasted pumpkin seeds 

Heat the oil in a medium sized pot and add the onion and saute for about 6 minutes, add the zucchini, celery and the garlic, cook for a few more minutes. Add the wild rice, and stock,  salt and pepper and cook for about 45 minutes, or until the rice is done. Stir in the parsley and chick peas and a little of the fresh mozzarella cheese. Spoon some of the taco sauce over each pepper. Put in a baking dish and bake in a 350 degree over for 20 30 minutes. 

Before serving, top with sliced radishes, avocado and roasted pumpkin seeds.