Pinto Stuffed Peppers – Beans and Grains

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”