Pinto Stuffed Peppers
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pinto beans
soaked |
|
| 3 | each |
tomatoes
|
|
| ½ | cup |
celery
|
|
| 1 | tablespoon |
parsley leaves
|
|
| 1 | x |
salt
|
*
|
| 2 | tablespoons |
ketchup
|
|
| 1 | x |
vegetable oil
|
*
|
| 1 | teaspoon |
basil
|
*
|
| 6 | each |
green bell peppers
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pinto beans
soaked |
|
| 3 | each |
tomatoes
|
|
| 118 | ml |
celery
|
|
| 15 | ml |
parsley leaves
|
|
| 1 | x |
salt
|
*
|
| 3E+1 | ml |
ketchup
|
|
| 1 | x |
vegetable oil
|
*
|
| 5 | ml |
basil
|
*
|
| 6 | each |
green bell peppers
|
|
Directions
Cook pinto beans until very soft.
Drain and mash. Sauté celery until soft.
Add tomatoes, basil and salt.
Cook for a few minutes and add ketchup and cooked beans.
You should have a thick paste. Add a little water if necessary.
Cut tops of peppers, remove seeds and stuff with the sauté.
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.
