Mole with ?Meatballs?

• 2 Tbs. olive oil
• 3 cups diced green bell peppers (about 3 medium)
• 1 bunch green onions, chopped 3 cloves garlic, minced
• 1/2 tsp. ground cumin
• 3 cups low-sodium vegetable broth
• 3 Tbs. red mole paste
• 1 cup coarsely chopped cilantro (about 1 large bunch)
• 1 lb. soy meatballs
• 3 small zucchini, cut into 1/2-inch dice (about 3 cups)

1. Heat oil in large pot over medium-high heat; add 1 1/2 cups green peppers, and saute 2 minutes.
2. Add onions, garlic, cumin and pinch of salt; saute 1 minute more.
3. Stir in broth and mole paste.
4. Bring to a boil, then add 3/4 cup cilantro.
5. Cool slightly.
6. Puree sauce in batches in blender or food processor.
7. Return sauce to pot, and add soy meatballs, zucchini and remaining green pepper.
8. Cook uncovered over medium heat, 10 minutes, stirring occasionally, until zucchini and green pepper are softened slightly.
9. Ladle mole and meatballs into bowls, garnish with remaining cilantro and serve.

olive oil, green bell peppers, green onions, ground cumin, lowsodium, red mole, cilantro, soy meatballs, zucchini

Taken from www.vegetariantimes.com/recipe/mole-with-meatballs/ (may not work)