VEGETARIAN STUFFED PEPPERS

1 (16 oz.) can pinto beans
1/2 c. wheat flour
1/2 stick (1/4 c.) 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

Combine the rice, tomato paste, m oregano, basil and cayenne pepper. Remove tops and insides of peppers. Fill peppers 2/3 full with rice mixture. Melt butter in a skillet and add flour and honey and cook until thickened. Add the beans and let cook for two or three minutes. Fill remainder of peppers with bean mixture.Place small amount of butter in a baking pan and bake the peppers at 350 degrees for 20 minutes. This is really tasty.

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