Chilies En Nogales

1 lg Green pepper or 2 small poblanos

For Sauce
2 tb Chopped walnuts
1/4 c Low fat sour cream
2 tb Skim milk
1/2 ts Cinnamon
2 ts Sugar

For Stuffing
1/4 c Chopped red onion
2 md Jalapeno peppers; washed and seeded
1 c Kidney beans; rinsed and drained
1 cl Garlic; peeled
2 ts Ground cumin
1 ts Olive oil
1 c Canned crushed tomatoes
2 tb Raisins

Heat broiler. Place pepper on foil-lined baking tray. Broil 2 inches from heat for 5 minutes. Turn and broil 5 morte minutes. Chopp walnuts in food processor. In a small bowl, mix sour cream, and milk together until smooth. Add walnuts, cinnamon and and sugar and blend together. Set aside. Chop onion in food processor. With blades running, add jalapeno peppers and garlic. Stop processor and add beans and cumin and process until coarsely chopped. Heat olive oil in a nonstick skillet on medium high., add bean mixture and saute 1 minute. Add tomatoes and raisins and saute for 2 minutes. Remove from heat and set aside. Remove peppers from broiler, cut in half and remove seeds. Return to tray and fill each with bean mixture. Place peppers on individual plates, spoon sauce over top and serve with rice.

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