Step-1 If you have a gas stove, place the green peppers right on the burner on medium to low heat and char the peppers black on all sides. Or place the peppers on a roasting pan and use the broil setting on your electric toaster oven or normal oven, to char the peppers black on all sides. Once you have charred the peppers if you’d like you may remove the black charred skin and then deseed, core, and chop the peppers or if you want to be more traditional you may leave the black skin intact and deseed, core and chop the charred peppers as they are.

Step-2 Place the chopped onions and the 4 tablespoons of olive oil in a large pot. Mix the onions with the olive oil without using heat, and coat the onions completely with the oil.  Begin to sauté the onions over medium heat until the onions become shiny and translucent, about 4 minutes. Stir in the garlic and cook for 3 minutes more making sure that the garlic does not brown. Add the charred peppers and keep stirring and cooking for about 2 minutes, then turn off the heat and allow the vegetables to sit for a minute.

Step-3 Add to the sauteed vegetables the tomato sauce, chopped olives, capers, salt, pepper, vegetable broth, water, and vinegar. Bring all the ingredients to a rapid boil over high heat, allowing all flavors to mix together, rapidly boil for about 10 to 12 minutes, then lower the heat to medium and add the ground soy and soft boil for about 30 minutes or until the sauce thickens. Picadillo should be the consistency of a thick chili. Add more salt to your taste.