Chilies En Nogalesdiabetic, ethnic, mexican ----FORMATTED BY LISA CRAWFORD---- 1 large green pepper or 2 small poblanos ----FOR SAUCE---- 2 tablespoon chopped walnuts 1/4 cup low fat sour cream 2 tablespoon skim milk 1/2 teaspoon cinnamon 2 teaspoon sugar ----FOR STUFFING---- 1/4 cup chopped red onion 2 medium jalapeno peppers; washed and seeded 1 cup kidney beans; rinsed and drained 1 centiliter garlic; peeled 2 teaspoon ground cumin 1 teaspoon olive oil 1 cup canned crushed tomatoes 2 tablespoon raisins 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 |
