Recipe - Pinto Stuffed Peppers

1 cup Pinto beans, soaked
3 Tomatoes
One half cup Celery
1 tablespoon Parsley
Salt
2 tablespoon Tomato ketchup
Oil
1 teaspoon 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini