Raisin-and-Pine Nut Stuffed Peppers

Ingredients

• 1 teaspoon pepper black
• 1 teaspoon bottled garlic minced
• 15.5 ounce chickpeas undrained canned (garbanzo beans)
• 1 teaspoon basil dried
• 0.8 pound pd of ground turkey 
• 0.5 cup rice instant uncooked
• 1 teaspoon olive oil 
• 2 cups herb pasta sauce fat-free italian divided (such as Muir Glen)
• 2 tablespoons pinenuts 
• 0.3 cup raisins 
• 1.5 pounds bell peppers red
• 2 tablespoons romano cheese grated
• 0.5 teaspoon salt 

Equipment

• food processor
• bowl
• blender
• baking pan
• microwave
• colander

Directions

1. Combine 1 cup pasta sauce, turkey, and next 8 ingredients (turkey through garlic) in a bowl.
2. Cut the tops off the bell peppers; reserve tops. Discard the seeds and membranes.
3. Divide turkey mixture evenly among peppers; cover with reserved tops.
4. Place the peppers in an 8-inch square baking dish. Microwave on HIGH for 14 minutes or until tender.
5. 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.
6. 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.
7. Place chickpea mixture in a 2-cup glass measure. Microwave on HIGH for 2 minutes or until thoroughly heated, stirring after 1 minute.
8. Serve the stuffed bell peppers with sauce.