Raisin-and-Pine Nut Stuffed Peppers

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

Preparation

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.