Picadillo makes a tasty filling for sweet yellow bell peppers.
- 1 28-oz. can fire-roasted, diced tomatoes
- 1 6-oz. can salt-free tomato paste
- 1/2 cup red wine or cold water
- 11/2 tsp. dried thyme
- 1 bay leaf
- 2 tsp. olive oil
- 3 cloves garlic, minced
- 3/4 cup sliced scallions, chopped
- 2 stalks celery with leaves, chopped
- 1 6-oz. pkg. hickory-baked tofu, diced
- 1 12-oz. pkg. soy ground “beef”
- 1 chipotle chile in adobo sauce, minced, with 1 Tbs. sauce
- 1/2 cup golden raisins
- 3 Tbs. lime juice
- 1/4 cup chopped fresh cilantro
- 1 tsp. dried Mexican oregano
- 4 large yellow bell peppers, seeded and halved lengthwise
- Preheat oven to 350F.
- 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.
- 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. Saut8E 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.
- 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.
- Pour remaining sauce over stuffed peppers.
- Bake uncovered for about 30 minutes. Remove from oven, and serve.
- Serving Size: Serves 8
- Calories: 215
- Carbohydrate Content: 31 g
- Fat Content: 2 g
- Fiber Content: 6 g
- Protein Content: 21 g
- Sodium Content: 396 mg
- Sugar Content: 12 g