Stuffed Bell Peppers With Creamy Walnut Sauce

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.).