Picadillo-Stuffed Peppers Recipe

Name: Picadillo-Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 28-oz. can fire-roasted, diced tomatoes; 1 6-oz. can salt-free tomato paste; 1/2 cup red wine or cold water; 1 1/2 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

Servings: persons

1 28-oz. can fire-roasted, diced tomatoes
1 6-oz. can salt-free tomato paste
1/2 cup red wine or cold water
1 1/2 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

1
Preheat oven to 350F.
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.
5
To make Picadillo Filling: Heat oil in a 10-inch skillet over medium-high heat for 1 minute.
6
Add garlic, scallions, celery and diced tofu.
7
Saut8E for 3 minutes, and add soy ground beef, chile and adobo sauce.
8
Cook mixture for 5 minutes.
9
Add raisins, lime juice, cilantro and oregano.
10
Reduce heat to low.
11
Cook mixture for 5 minutes, stirring occasionally.
12
Spread half of tomato sauce on bottom of a 9x13-inch baking dish.
13
Spoon Picadillo Filling in pepper halves, and place face up in pan.
14
Pour remaining sauce over stuffed peppers.
15
Bake uncovered for about 30 minutes.
16
Remove from oven, and serve.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 28-oz. can fire-roasted, diced tomatoes, 1 6-oz. can salt-free tomato paste, 1/2 cup red wine or cold water, 1 1/2 tsp. dried thyme, and more.

Yes, Picadillo-Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Picadillo-Stuffed Peppers

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