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Title: Chilies En Nogales (Stuffed Chilies With Waln
Yield: 2 Servings

Ingredients

  -----------------------FORMATTED BY LISA CRAWFORD-------------------------
      1 lg green pepper or 2 small
           -poblanos
 
  --------------------------------FOR SAUCE---------------------------------
      2 tb chopped walnuts
    1/4 c  low fat sour cream
      2 tb skim milk
    1/2 ts cinnamon
      2 ts sugar
 
  ------------------------------FOR STUFFING--------------------------------
    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

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

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