Chiles en Nogada
Stuffed chilies in walnut sauce


2 large green bell peppers or 4 small poblanos

1/4 cup chopped walnuts
1/2 cup low fat sour cream
1/4 cup skim milk
1 teaspoon ground cinnamon
4 teaspoons sugar

1/2 cup choppped red onion
4 medium jalapeno peppers, washed and seeded
2 medium cloves garlic
2 cups canned red kidney beans, drained and rinsed (1 19oz can)
4 teaspoons ground cumin
2 teaspoons olive oil
2 cups canned crushed tomatoes (19 oz out of 28oz can)
1/4 cup raisins


Preheat broiler. Place peppers on foil lined tray. Broil for 5 minutes. Turn and broil 5 min more. Careful not to overcook.

In small bowl, mix sour cream and milk together until smooth. Add walnuts, cinnamon, and sugar and stir to blend.

Mix onion, peppers, and garlic. Add red beans and cumin and mash together. Heat olive oil in frying pan on medijm heat, and add bean mixture. Add tomatoes and raisins and saute 2 minutes.

When ready to serve, cut peppers and remove seeds. Return to tray and fill with bean mixture. Place tray in warm oven until needed. Serve on plates with sauce spooned over top.

Serve with rice, made with the rest of canned tomatoes.

Comments ... consider adding less sugar to sauce. Matt doesn't like the raisins. We used only one jalapeno but without seeding it, and this was actually too spicy.




Vegetarian Dinner in Minutes p. 86