RAISIN AND PINE NUT STUFFED PEPPERS

2 cups fat-free Italian herb pasta sauce, divided use
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

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.

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.

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.

Yield: 4 servings (serving size: 1 stuffed pepper and 1/3 cup sauce).
From: Pat Earvolino
Source: Cooking Light magazine, October 2000