Stuffed Bell Peppers With Creamy Walnut Sauce |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Try it. It's different from anything I tried before, but so yummy. Ingredients:
4 green bell peppers |
1/2 red onion |
1 (4 ounce) can green chilies |
2 garlic cloves |
1 (14 1/2 ounce) can red kidney beans |
4 teaspoons ground cumin |
2 tablespoons olive oil |
1 (15 ounce) can crushed tomatoes |
3 ounces feta cheese |
4 ounces shredded cheddar cheese |
1/4 cup chopped walnuts |
1/2 cup sour cream |
1/3 cup water |
1 teaspoon cinnamon |
4 teaspoons sugar |
Directions:
1. Drain and rinse kidney beans. Cut bell peppers into halves and remove seeds. Broil bell pepper halves on both sides until skin begins to turn brown (around 5 minutes each side).
2. Put onion, kidney beans, green chiles and cumin in food processor and chop until almost smooth. Heat frying pan on medium and add oil. Add bean mixture for a couple of minutes stirring constantly. Add crushed tomatoes and feta cheese and continue to stir for a couple more minutes. Turn off heat but keep on burner while making cream sauce. Stir frequently.
3. Crush walnuts in mortar, coffee grinder or food processor until a sandy texture. Add walnuts, sour cream, water, cinnamon and sugar and stir until completely blended.
4. Fill broiled bell peppers with bean mixture, cover with shredded cheese and return to broiler until cheese is melted. Cover warm peppers with the creamy walnut sauce and serve.
5. (If 4 servings is too much reserve half the bean mixture and store in freezer for next time, and reduce all other ingredients by half.).
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