Serves: 6
Total Calories: 110
Cook pinto beans till very soft. Drain & mash. Saute celery in oil until 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. Pour 1 cup water in baking dish and set peppers in it so they won't dry out while baking. Bake in a hot oven for about 30 minutes.
This Pinto Stuffed Peppers recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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