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.

Notes

This recipe was formatted by Lisa Crawford.

Nutritional info per serving: 364 calories; 16g protein, 47g carbohydrates, 15g fat(35%), 9.6g fiber, 22 mg cholesterol, 740 mg sodium exchanges: .1 milk, 2 vegetable, .5 fruit, 1.9 bread, .4 meat, 2.3 fat