Title: Pinto stuffed peppers
 Categories: Main dish, 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"