Chilies en nogales (stuffed chilies with walnuts)

Ingredients

 * 1 large green pepper or 2 small poblanos
 * 2 tbsp chopped walnuts
 * 1/4 cup low-fat sour cream
 * 2 tbsp skim milk
 * 1/2 tsp cinnamon
 * 2 tsp Sugar for stuffing
 * 1/4 cup chopped red onion
 * 2 med jalapeño peppers, washed and seeded
 * 1 cup kidney beans, rinsed and drained
 * 1 clove garlic, peeled
 * 2 tsp ground cumin
 * 1 tsp olive oil
 * 1 cup canned crushed tomatoes
 * 2 tbsp Raisins

Directions

 * 1) Heat broiler. Place pepper on a foil-lined baking tray.
 * 2) Broil 2  inches from heat for 5 minutes. Turn and broil for 5 more minutes.
 * 3) Chop walnuts in a food processor.
 * 4) In a small bowl, mix sour cream and milk together until smooth.
 * 5) Add chopped walnuts, cinnamon, and sugar and blend. Set aside.
 * 6) Chop onion in the food processor.
 * 7) With blades running, add jalapeño peppers and garlic.
 * 8) Stop processor and add beans and cumin and process until coarsely chopped.
 * 9) Heat olive oil in a nonstick skillet on medium-high
 * 10) Add bean mixture and saute for 1 minute.
 * 11) Add tomatoes and raisins and saute for 2 minutes.
 * 12) Remove from heat and set aside.
 * 13) Remove peppers from the broiler, cut them in half, and remove seeds.
 * 14) Return to tray and fill each with bean mixture.
 * 15) Place peppers on individual plates, spoon sauce over top, and serve with rice.