Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  dried idaho pinto beans
  6               cups  water
  2          teaspoons  salt
  4             slices  crisp bacon -- crumbled
  2               cups  grated cheddar cheese
  2                     tomatoes -- chopped
     1/2           cup  white wine
     1/4           cup  chopped green onions
  8                     green pep

Preparation:

To Cook beans: Add cold water and soak overnight. Or, for quick soak method, add measured amount of cold water to beans, bring to boil and boil 2 minutes. Cover and let stand 1 hour. Add 1 teaspoon salt per cup dry beans. Cook in soaking liquid until tender, 1 to 1 1/2 hours. Drain. One cup dry beans will yield approximately 2 1/2 cups cooked beans. For Stuffed Peppers: In a large bowl, mash cooked beans. Add bacon, cheese, tomatoes, wine and onions; mix together. Slice off tops of peppers; remove seeds and inner portions. Parboil peppers for 3 minutes in salted water. Drain and fill with bean mixture. Place in greased pan and bake in a 400~F. oven for 25 minutes, or until peppers are tender.

Nutritional Information:

132 Calories (kcal); 9g Total Fat; (69% calories from fat); 7g Protein; 2g Carbohydrate; 30mg Cholesterol; 718mg Sodium