1 1/2 cup. pinto beans, cooked
3 ea. medium onions, chopped
2 ea. stalks celery, chopped
3 ea. cloves garlic, diced
3/4 tsp. basil
3/4 tsp. oregano
1/4 tsp. black pepper
2 tsp. chili powder
12 oz. diced tomatoes in juice
1/2 cup cashews
1/2 cup raisins
2 tbsp. red wine vinegar
3/4 cup brown rice, cooked
2 tbsp. vegetable oil
4 large green bell peppers
1 qt. spicy tomato sauce

Procedure:
1. Pour oil into pot.
2. Saute onions, celery and garlic until soft.
3. Add spices, diced tomatoes and vinegar to pot.
4. Combine raisins, cashews, brown rice and pinto bean. Add to pot and heat to a simmer,
continue cooking for 10 minutes.
5. Cut pepper in half, remove seeds and blanch.
6. Fill pepper with 1/2 cup of filling
7. Cover with sauce and heat in 350 F oven until done (about 1 1/2 hours)