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− | {{Wikifiedrecipe}} |
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− | ==Description== |
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* formatted by lisa crawford |
* formatted by lisa crawford |
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* for stuffing |
* for stuffing |
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* 1/4 cup chopped [[red onion]] |
* 1/4 cup chopped [[red onion]] |
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− | * 2 med |
+ | * 2 med jalapeño [[peppers]], washed and |
* -seeded |
* -seeded |
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* 1 cup [[kidney bean]]s, rinsed and |
* 1 cup [[kidney bean]]s, rinsed and |
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* 2 tbsp [[Raisins]] |
* 2 tbsp [[Raisins]] |
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− | == |
+ | == Directions == |
− | Heat broiler. Place [[pepper]] on foil-lined baking tray. Broil 2 inches from heat for 5 minutes. Turn and broil 5 morte minutes. Chopp [[walnuts]] in food processor. In a small bowl, mix [[sour cream]], and [[milk]] together until smooth. Add [[walnuts]], [[cinnamon]] |
+ | Heat broiler. Place [[pepper]] on foil-lined baking tray. Broil 2 inches from heat for 5 minutes. Turn and broil 5 morte minutes. Chopp [[walnuts]] in food processor. In a small bowl, mix [[sour cream]], and [[milk]] together until smooth. Add [[walnuts]], [[cinnamon]] and [[Granulated sugar|Sugar]] and blend together. Set aside. Chop [[Onion]] in food processor. With blades running, add jalapeño [[peppers]] and [[garlic]]. Stop processor and add beans and [[cumin]] and process until coarsely chopped. Heat [[olive oil]] in a nonstick skillet on medium high., add bean mixture and saute 1 minute. Add [[tomato]]es and [[Raisins]] and saute for 2 minutes. Remove from heat and set aside. Remove [[peppers]] from broiler, cut in half and remove seeds. Return to tray and fill each with bean mixture. Place [[peppers]] on individual plates, spoon sauce over top and serve with [[rice]]. Nutritional info per serving: 364 calories; 16g pro, 47g carb, 15g fat(35%), 9.6g fiber, 22 mg chol, 740 mg sodium exchanges: .1 [[milk]], 2 vegetable, .5 fruit, 1.9 bread, .4 meat, 2.3 fat |
− | ===Other links=== |
+ | === Other links === |
− | ==See also== |
+ | == See also == |
− | [[Category:Recipes]] |
+ | [[Category:Green bell pepper Recipes]] |
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[[Category:Kidney bean Recipes]] |
[[Category:Kidney bean Recipes]] |
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+ | [[Category:Ovo-lacto Recipes]] |
− | [[Category:Red onion Recipes]] |
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− | [[Category:Walnut Recipes]] |
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[[Category:Raisin Recipes]] |
[[Category:Raisin Recipes]] |
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− | [[Category: |
+ | [[Category:Red onion Recipes]] |
[[Category:Rice Recipes]] |
[[Category:Rice Recipes]] |
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Revision as of 23:12, 4 June 2013
Ingredients
- formatted by lisa crawford
- 1 large green pepper or 2 small
- -poblanos
- for sauce
- 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 cl garlic, peeled
- 2 tsp ground cumin
- 1 tsp olive oil
- 1 cup canned crushed tomatoes
- 2 tbsp Raisins
Directions
Heat broiler. Place pepper on foil-lined baking tray. Broil 2 inches from heat for 5 minutes. Turn and broil 5 morte minutes. Chopp walnuts in food processor. In a small bowl, mix sour cream, and milk together until smooth. Add walnuts, cinnamon and Sugar and blend together. Set aside. Chop Onion in food processor. With blades running, add jalapeño peppers and garlic. Stop processor and add beans and cumin and process until coarsely chopped. Heat olive oil in a nonstick skillet on medium high., add bean mixture and saute 1 minute. Add tomatoes and Raisins and saute for 2 minutes. Remove from heat and set aside. Remove peppers from broiler, cut in half and remove seeds. Return to tray and fill each with bean mixture. Place peppers on individual plates, spoon sauce over top and serve with rice. Nutritional info per serving: 364 calories; 16g pro, 47g carb, 15g fat(35%), 9.6g fiber, 22 mg chol, 740 mg sodium exchanges: .1 milk, 2 vegetable, .5 fruit, 1.9 bread, .4 meat, 2.3 fat