Pinto Stuffed 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.