Raisin-and-Pine Nut Stuffed Peppers
This recipe conveniently uses the microwave to cook the peppers and heat the sauce, a blend of puréed canned chickpeas and commercial pasta sauce.
Recipe by Cooking Light October 2000
Recipe Summary test
450 calories; calories from fat 30%; fat 15.2g; saturated fat 4.1g; mono fat 5.9g; poly fat 4.9g; protein 24.7g; carbohydrates 55.2g; fiber 9.6g; cholesterol 75mg; iron 5.9mg; sodium 898mg; calcium 115mg.