Pinto Stuffed Peppers

These stuffed peppers skip the ground meat entirely and fill bell peppers with a thick, savory paste of mashed pinto beans, sauteed celery, fresh tomatoes, and basil. It’s a vegan main course with real substance that doesn’t try to imitate meat.

Cooking the pinto beans until very soft and then mashing them is the key to a filling that holds together inside the pepper instead of falling apart when you cut in. You want a thick paste, not loose beans. The ketchup adds a touch of sweetness and acidity that ties the tomatoes and beans together.

Nutritional yeast sprinkled on top before baking adds a savory, almost cheesy flavor without any dairy. It browns slightly in the oven, creating a light, golden crust on the filling. The peppers bake in a bit of water at the bottom of the pan, which steams them tender while the filling heats through.

Chef Tips

• Cook the beans until they’re falling-apart soft. Firm beans won’t mash into a paste and the filling will be lumpy.
• Stand the peppers upright in a baking dish that fits them snugly. This keeps them from tipping over and spilling the filling.
• Add water to the bottom of the baking dish, about ¼ inch deep. This prevents the pepper bottoms from scorching.
• If the filling seems too thick, add water a tablespoon at a time. Too thin and it runs out when you cut the pepper.

Variations

• Add cooked rice to the bean mixture for a bulkier, more traditional stuffed pepper filling.
• Use red or orange bell peppers for a sweeter pepper flavor.
• Stir in a diced jalapeno for some heat, or add cumin and chili powder for a Southwestern spin.