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Raisin-and-Pine Nut Stuffed Peppers

Yield 4 servings (serving size: 1 stuffed pepper and 1/3 cup sauce)
This recipe conveniently uses the microwave to cook the peppers and heat the sauce, a blend of puréed canned chickpeas and commercial pasta sauce.

Ingredients

  • 2 cups fat-free Italian herb pasta sauce, divided (such as Muir Glen)
  • 3/4 pound ground turkey
  • 1/2 cup uncooked instant rice
  • 1/4 cup raisins
  • 2 tablespoons grated Romano cheese
  • 2 tablespoons pine nuts
  • 1 teaspoon dried basil
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 teaspoon bottled minced garlic
  • 4 large red bell peppers (about 1 1/2 pounds)
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), undrained
  • 1 teaspoon olive oil

Nutrition Information

  • calories 450
  • caloriesfromfat 30 %
  • fat 15.2 g
  • satfat 4.1 g
  • monofat 5.9 g
  • polyfat 4.9 g
  • protein 24.7 g
  • carbohydrate 55.2 g
  • fiber 9.6 g
  • cholesterol 75 mg
  • iron 5.9 mg
  • sodium 898 mg
  • calcium 115 mg

How to Make It

  1. Combine 1 cup pasta sauce, turkey, and next 8 ingredients (turkey through garlic) in a bowl. Cut the tops off the bell peppers; reserve tops. Discard the seeds and membranes.

  2. Divide turkey mixture evenly among peppers; cover with reserved tops. Place the peppers in an 8-inch square baking dish. Microwave on HIGH for 14 minutes or until tender.

  3. While the peppers are cooking, drain the chickpeas in a colander over a bowl, reserving 2/3 cup chickpeas and 1/4 cup chickpea liquid. Reserve the remaining chickpeas for another use. Place 1 cup pasta sauce, 2/3 cup chickpeas, 1/4 cup chickpea liquid, and olive oil in a blender or food processor; process until well-blended. Place chickpea mixture in a 2-cup glass measure. Microwave on HIGH for 2 minutes or until thoroughly heated, stirring after 1 minute. Serve the stuffed bell peppers with sauce.