| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Miamiherald, Ovolacto, Ethnic, Mexican, Diabetic |
2 |
Servings |
INGREDIENTS
| 1 |
lg |
Green pepper or 2 small poblanos |
| 2 |
tb |
Chopped walnuts |
| 1/4 |
c |
Low fat sour cream |
| 2 |
tb |
Skim milk |
| 1/2 |
ts |
Cinnamon |
| 2 |
ts |
Sugar |
| 1/4 |
c |
Chopped red onion |
| 2 |
md |
Jalapeno peppers; washed and seeded |
| 1 |
c |
Kidney beans; rinsed and drained |
| 1 |
cl |
Garlic; peeled |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Olive oil |
| 1 |
c |
Canned crushed tomatoes |
| 2 |
tb |
Raisins |
INSTRUCTIONS
FORMATTED BY LISA CRAWFORD
FOR SAUCE
FOR STUFFING
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 and
sugar and blend together. Set aside.
Chop onion in food processor. With blades running,
add jalapeno 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 cal; 16g pro, 47g
carb, 15g fat(35%), 9.6g fiber, 22mg chol, 740mg sodium
Exchanges: .1 milk, 2 vegetable, .5 fruit, 1.9 bread,
.4 meat, 2.3 fat
Source: Dinner in Minutes, Miami Herald, 12/14/95
Posted to MM-Recipes Digest V3 #231
Date: 24 Aug 96 21:44:27 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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