| 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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