Picadillo-stuffed Peppers

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== 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 ==
# Preheat oven to 350°F.
# 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.
=== 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.
Category:Meat substitute Recipes
Category:Chile pepper Recipes
Category:Chipotle pepper Recipes
Category:Golden raisin Recipes
Category:Lime juice Recipes
Category:Red wine Recipes
Category:Tofu Recipes
Category:Vegetarian Recipes
Category:Yellow bell pepper Recipes
Category:Tomato paste Recipes