Stuffed Bell Peppers

These crunchy peppers with a smooth avocado/beet filling have been a big hit at parties. People who had never had a 100% raw dish served to them were asking me for the recipe.
Ingredients:

4 Bell Peppers (mixed colors), quartered and seeded
1 avocado, mashed
1 beet, grated
1 celery stalk, chopped fine
2 tablespoon sunflower seeds, soaked 4 hours and rinsed (I’ve done it without soaking the sunflower seeds with success).
1 tablespoon lemon juice
1 teaspoon kelp powder
Preparation:

Put ingredients (except peppers) in a medium bowl and mix thoroughly. Fill peppers with mixture. Cut into quarters for easier handling.