Pinto Stuffed Peppers

Ingredients

240 gr pinto beans
3 tomatoes
50 gr celery
8 gr parsley
30 ml tomato ketchup
1 gr basil
6 green bell peppers

Instructions

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"