Picadillo Stuffed Pablano Peppers

Picadillo Stuffed Poblano Peppers (serves 8)

1 lb. extra firm tofu
8 poblano chile peppers
2 T. oil
1 c. diced onion
1 red bell pepper, chopped
2 c. sliced mushrooms
1/2 c. scallion, chopped
2 garlic cloves, pressed
2 c. frozen corn kernels
1/2 c. chopped green olives
2 T. capers, drained
1/2 c. raisins
1 T. ground cumin
1 T. chili powder
2 c. shredded Jack cheese
salt and pepper to taste

Freeze 1 lb. extra firm tofu until solid. Thaw, and squeeze excess moisture out. (I place in a dish towel.)

Roast 8 poblano peppers until charred on all sides. Place in paper bag or bowl covered with plastic wrap until peppers are cool enough to peel. After peeling, carefully slit each and remove seeds and as much of the veins as possible without tearing. Set aside.

Crumble thawed tofu until it resembles ground meat. Heat large skillet to medium high; add 1 T. oil; then tofu and sauté until it begins to get color. (It will not brown like meat.) Remove from skillet. Add remaining T. oil to skillet. Cook onion for 2 minutes; add red bell pepper, mushrooms, and scallions. Cook 2 minutes more. Add garlic and spices. Cook until vegetables are tender. Add olives, capers, raisins, corn and tofu. Continue to cook until well blended. Remove from heat.

Stuff poblano peppers with the picadillo mixture and place in greased casserole dish. Sprinkle each pepper with shredded Jack cheese.
Place in preheated 350 degree oven and bake for about 20 minutes, until cheese is melted and peppers are hot.

Roasted Pepper Sauce

2 red bell peppers, roasted, peeled and seeded
4 roasted Roma tomatoes
1 garlic clove, pressed
1 T. red wine vinegar
1 T. olive oil

Blend and strain. Place in small saucepan and bring to a simmer. Drizzle over stuffed peppers when serving.

Please excuse the picture, but I had already started eating and it is from a camera phone.