So last week I posted about sofrito, the mother of all sauces in Puerto Rico. Now, let’s use this stuff in a less traditional way!
My CSA share included red bell peppers and zucchini, and so stuffed peppers were in order. But rather than do a typical version, I tried using sofrito to flavor the stuffing, and loved the end result. So here goes:
- 2 red bell peppers
- 4 oz ground lean beef, turkey, or soy crumbles
- 1 medium roma tomato
- 2 slices cheddar or cheese substitute
- 1 medium zucchini
- 1/2 cup sofrito
2. Blanch peppers in boiling water for 15 minutes, make sure peppers are covered. Also preheat oven to 375F
Substituting in soy crumbles and cheese substitute, combined with the fresh vegetables makes this a very low calorie (and even vegan!) dish with an international twist.
What ways have you found to spice up traditional comfort foods or update old recipes to rekindle your enthusiasm?