Title: Pinto Stuffed Peppers
Categories: Entree Vegetarian
Yield: 4 Servings

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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