Picadillo-Stuffed Peppers
Picadillo makes a tasty filling for sweet yellow bell peppers.
Ingredients
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1 28-ounce can fire-roasted, diced tomatoes
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1 6-ounce can salt-free tomato paste
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1/2 cup red wine or cold water
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1 1/2 teaspoons dried thyme
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1 bay leaf
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2 teaspoons olive oil
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3 cloves garlic, minced
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3/4 cup sliced scallions, chopped
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2 stalks celery with leaves, chopped
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1 6-ounce package hickory-baked tofu, diced
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1 12-ounce package soy ground "beef"
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1 chipotle chile in adobo sauce, minced, with 1 tablespoon sauce
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1/2 cup golden raisins
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3 tablespoons lime juice
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1/4 cup chopped fresh cilantro
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1 teaspoon dried Mexican oregano
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4 large yellow bell peppers, seeded and halved lengthwise
Directions
1.
Preheat oven to 350 degrees F.
2.
To make Sauce: Stir all ingredients together in a saucepan. Cook 10 minutes over medium heat, stirring occasionally. Reduce heat to low, and cook until ready to assemble.
3.
To make Picadillo Filling: Heat oil in a 10-inch skillet over medium-high heat for 1 minute. Add garlic, scallions, celery and diced tofu. Saute for 3 minutes, and add soy ground "beef," chile and adobo sauce. Cook mixture for 5 minutes. Add raisins, lime juice, cilantro and oregano. Reduce heat to low. Cook mixture for 5 minutes, stirring occasionally.
4.
Spread half of tomato sauce on bottom of a 9x13-inch baking dish. Spoon Picadillo Filling in pepper halves, and place face up in pan.
5.
Pour remaining sauce over stuffed peppers.
6.
Bake uncovered for about 30 minutes. Remove from oven, and serve.
Nutrition information
Calories 215, Total Fat 2 g, Sodium 396 mg, Carbohydrate 31 g, Fiber 6 g, Protein 21 g, Sugars 12 g
Percent Daily Values are based on a 2,000 calorie diet
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