VEGETARIAN STUFFED PEPPERS # 2

By martha-2

Ingredients

• 16 oz. can pinto beans
• 1/2 c. wheat flour
• 1/2 stick butter
• 4 c. cooked white rice
• 2 (8 oz.) cans tomato paste
• 2 tsp. oregano
• 1 tsp. basil
• 1/4 tsp. cayenne pepper
• 1/2 tsp. honey
• 6 green peppers

Details

Servings 1
Adapted from cooks.com

Preparation

Step 1

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, add flour and honey and cook until thickened. Add the beans and let cook for 2 or 3 minutes. Fill remainder of peppers with the bean mixture. Place small amount of butter in a baking pan and bake the peppers at 350 degrees for 20 minutes.