Picadillo Tofu Stuffed Peppers

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Picadillo Tofu Stuffed Peppers

Yield 4

Author Arlene Jacobs

Prep time

15 Min

Cook time

16 Min

Inactive time

30 Min

Total time

1 H & 1 M

Ingredients

• 2 tbsps. extra-virgin olive oil
• 3 large green peppers, 2 cut in half, seeds removed, one chopped
• 1 large Spanish onion, chopped
• 4 cloves garlic, finely chopped
• 1 lb. extra-firm tofu, drained and crumbled
• 1-1/2 tsps. cumin
• 1-1/2 tsps. cinnamon
• 1 Turkish bay leaf
• 1-2 pinches cayenne
• 1 pinch ground cloves
• 1-1/2 cups chopped tomatoes (from carton or can)
• 1 tbsp. cider vinegar
• ½ cup dark raisins
• 1 tbsp. capers
• ½ cup green pitted olives, rinsed and roughly chopped
• Salt & pepper, to taste

Instructions

1. Preheat oven at 400 o F.
2. In an 11” or 12” sauté pan over medium-high, heat the olive oil and sauté the chopped green peppers and onions for 6 - 8 minutes, stirring occasionally until translucent.
3. Add the garlic and cook 2-3 minutes more. Add the tofu and cook, stirring frequently for 5 minutes.
4. Add 1 cup of the tomatoes, ¼ cup of water, and the cider vinegar. Cover and cook over low heat for 30 minutes. Add the raisins, capers and olives and *cook 15 minutes more.
5. Fill the pepper halves with the tofu mixture. Pour remaining 1/2 cup of chopped tomatoes and ¼ cup water into the empty saute pan.
6. Stir to combine and place the pepper halves into the pan. Cover loosely with foil and roast for 30 minutes, (adding more water if needed) or until peppers are soft when pierced with a small knife.

Notes

*OPTION:  You can serve the dish over rice after Step 3.  If filling peppers, omit cooking for 15 minutes as described in Step 3, and just fill peppers to finish cooking in the oven.

www.jennyedenberk.com/plant-based-recipes/picadillo-tofu-stuffed-peppers

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