Pinto stuffed peppers
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pinto beans, soaked |
| 3 | Tomatoes | |
| ½ | cup | Celery |
| 1 | tablespoon | Parsley |
| Salt | ||
| 2 | tablespoons | Tomato ketchup |
| Oil | ||
| 1 | teaspoon | Basil |
| 6 | Green bell peppers | |
Directions
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" Submitted By BOBBI ZEE On 10-24-94
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