| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Main dish, Vegetarian | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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