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, oregano, basil and cayenne pepper. Remove tops and insides of peppers. Fill peppers 2/3 full with rice mixture. Melt butter in a skillet, add flour and honey and cook until thickened. Add the beans and let cook for two or three minutes. Fill remainder of peppers with the bean mixture.