Pinto Stuffed Peppers

Course : Beans
Serves: 8
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2 cups dried idaho pinto beans
6 cups water
2 teaspoons salt
4 slices crisp bacon -- crumbled
2 cups grated cheddar cheese
2 medium tomatoes -- chopped
1/2 cup white wine
1/4 cup chopped green onions
8 medium green pepper

Preparation / Directions:

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

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