2 jalapeno peppers, seeded and diced
1 cup sliced mushrooms
1 cup sliced green onions
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1/2 cup diced red bell pepper
1 egg, beaten
1 cup water
Place peppers in large saucepan with water to cover. Bring to a boil, then boil for 5 minutes, or until heated through. Remove peppers from water. Cover, cool, and refrigerate.
In a large resealable plastic bag, mix jalapeno peppers, mushrooms, green peppers, celery, red peppers, egg, and water. Shake vigorously to coat. Pour mixture into peppers and mushrooms.
Press peppers evenly into peppers and mushrooms. Serve in warm tortillas or in individual bowls.