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[]
- Heat broiler. Place pepper on a foil-lined baking tray.
- Broil 2 inches from heat for 5 minutes. Turn and broil for 5 more minutes.
- Chop walnuts in a food processor.
- In a small bowl, mix sour cream and milk together until smooth.
- Add chopped walnuts, cinnamon, and sugar and blend. Set aside.
- Chop onion in the 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 for 1 minute.
- Add tomatoes and raisins and saute for 2 minutes.
- Remove from heat and set aside.
- Remove peppers from the broiler, cut them 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.
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