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Pinto Stuffed Peppers Recipe
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1 c Pinto beans, soaked 3 Tomatoes 1/2 c Celery 1 tb Parsley Salt 2 tb Tomato ketchup Oil 1 ts Basil 6 Green bell peppers Cook pinto beans till very soft. Drain & mash. Saute celery till soft. Add tomatoes, basil & salt. Cook for a few minutes & add ketchup & cooked beans. You should have a thick paste. Add a little water if necessary. Cut tops of peppers, remove seeds & stuff with the saute. Sprinkle with nutritional yeast. Bake in a hot oven for about 30 minutes. The peppers should sit in a little water so as not to dry out. Adapted from King & Scott, "Food for Thought"
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