Picadillo-Stuffed Peppers
Picadillo makes a tasty filling for sweet yellow bell peppers.
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Picadillo makes a tasty filling for sweet yellow bell peppers.
Ingredients
Sauce
- 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
Picadillo filling
- 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
Preparation
- 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 9×13-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.
Nutrition Information
- Serving Size Serves 8
- Calories 215
- Carbohydrate Content 31 g
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 6 g
- Protein Content 21 g
- Saturated Fat Content 0 g
- Sodium Content 396 mg
- Sugar Content 12 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g