Presoak a clay pot, top and bottom, in water for 15 minutes.
Place all the ingredients for the sauce-except the pinto beans-into a saucepan and bring to a boil. Reduce the heat, cover the pan, and simmer slowly for 20 minutes.
Meanwhile, remove the tops of the peppers and take out the seeds and white pulp.
Mix all the ingredients for the stuffing, and stuff the peppers.<