Raisin-And-Pine Nut Stuffed Peppers

• 2 cups fat-free Italian herb pasta sauce, divided (such as Muir Glen)
• 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

1. 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.
2. 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.
3. 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.

italian herb pasta sauce, ground turkey, rice, raisins, romano cheese, nuts, basil, black pepper, salt, garlic, red bell peppers, chickpeas, olive oil

Taken from www.myrecipes.com/recipe/raisin-and-pine-nut-stuffed-peppers (may not work)