---------- Recipe via Meal-Master (tm) v8.03
  
       Title: Chilies En Nogales (Stuffed Chilies with Waln
  Categories: Miamiherald, Ovolacto, Ethnic, Mexican, Diabetic
       Yield: 2 Servings
  
 ----------------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
  
   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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