Picadillo-stuffed Peppers

Sauce

 * 1 x 28 oz can fire-roasted, diced tomatoes
 * 1 x 6 oz can salt-free tomato paste
 * ½ cup red wine or cold water
 * 1½ tsp dried thyme
 * 1 bay leaf

Picadillo Filling

 * 2 tsp. olive oil
 * 3 cloves garlic, minced
 * ¾ cup sliced scallions, chopped
 * 2 stalks celery with leaves, chopped
 * 1 x 6 oz pkg. hickory-baked tofu, diced
 * 1 x 12 oz pkg. soy ground “beef”
 * 1 chipotle chile in adobo sauce, minced, with 1 tbsp sauce
 * ½ cup golden raisins
 * 3 tbsp lime juice
 * ¼ cup chopped fresh cilantro
 * 1 tsp dried Mexican oregano
 * 4 large yellow bell peppers, seeded and halved lengthwise

Directions

 * 1) Preheat oven to 350°F.
 * 2) To make sauce: stir all ingredients together in a saucepan.
 * 3) Cook 10 minutes over medium heat, stirring occasionally.
 * 4) Reduce heat to low, and cook until ready to assemble.

Picadillo Filling

 * 1) Heat oil in a 10-inch skillet over medium-high heat for 1 minute.
 * 2) Add garlic, scallions, celery and diced tofu.
 * 3) Saut8e for 3 minutes, and add soy ground “beef,” chile and adobo sauce.
 * 4) Cook mixture for 5 minutes.
 * 5) Add raisins, lime juice, cilantro and oregano.
 * 6) Reduce heat to low.
 * 7) Cook mixture for 5 minutes, stirring occasionally.
 * 8) Spread half of tomato sauce on bottom of a 9x13-inch baking dish.
 * 9) Spoon picadillo filling in pepper halves, and place face up in pan.
 * 10) Pour remaining sauce over stuffed peppers.
 * 11) Bake uncovered for about 30 minutes.
 * 12) Remove from oven, and serve.