Picadillo-stuffed Peppers

Ingredients

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.