| Vegetarian Stuffed Peppers
One 16 ounce can of pinto beans
1/2 cup of wheat flour
1/2 stick (1/4 c.) butter
4 cups of cooked white rice
Two 8 ounce cans of tomato paste
2 teaspoons of oregano
1 teaspoon of basil
1/4 teaspoon of cayenne pepper
1/2 teaspoon of honey
6 green peppers |
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Combine the rice, tomato paste, oregano, basil and cayenne pepper. Remove tops and insides of peppers. Fill peppers 2/3 full with rice mixture. Melt butter in a skillet and add flour and honey and cook until thickened. Add the beans and let cook for two or three minutes. Fill remainder of peppers with bean mixture. Place small amount of butter in a baking pan and bake the peppers at 350ºF. for 20 minutes. |
