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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
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.