Preheat oven to 450F. Combine pepper and garlic powder in bowl. Pat hens dry inside and out. Season cavities with half of pepper mixture. Fill cavities with rice. Close cavities using skewers. Tuck wing tips under. Place hens in roasting pan. Melt butter with honey in small saucepan. Brush over hens. Sprinkle with remaining pepper mixture. Bake hens until juices run clear when thighs are pierced in thickest part, turning and basting frequently with honey-butter mixture, 35 to 40 minutes. Meanwhile, combine remaining 4 ingredients in heavy medium saucepan over medium-high heat. Cook until sauce thickens, stirring frequently, about 10 minutes. Sieve sauce to remove seeds if desired. Transfer hens to cutting board. Cut each in half. Transfer hens with stuffing to plates. Spoon sauce over. Serves 4. Bon Appetit December 1990
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|Serving Size: 1 Serving (154g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3.2mg||0 %|
|Potassium 44.4mg||1 %|
|Total Carbohydrate 111.5g||33 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 110.7g|
|Protein 0.4g||1 %|
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Calories per serving: 425
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