Raisin-and-Pine Nut Stuffed Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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