Chicken Picadillo-Stuffed Peppers

Spanish for "hash," picadillo partners as the filling in sweet bell peppers.

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Servings 4

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ingredients 10
Prep Time 30 min
Total Time 30 min

Ingredients

1: tablespoon oil

1: cup chopped onions

1: medium green bell pepper, chopped

1: lb ground chicken or turkey

2: cups Muir Glen® organic diced tomatoes, undrained (from 28-oz can)

1/2: cup sliced green olives

1/3: cup raisins

1/2: teaspoon dried oregano leaves

1/4: teaspoon pepper

4: large yellow bell peppers

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Directions

1 In 10-inch nonstick skillet, heat oil over medium heat. Add onions and green bell pepper; cook 3 to 4 minutes, stirring occasionally, just until tender. Add ground chicken; cook 4 to 5 minutes, stirring frequently, until chicken is no longer pink.
2 Add tomatoes, olives, raisins, oregano and pepper; mix well. Cook 7 to 10 minutes, stirring occasionally, until most of liquid has evaporated.
3 Meanwhile, cut yellow bell peppers in half; remove seeds and membrane. Place on microwaveable plate; cover with microwaveable plastic wrap. Microwave on HIGH for 4 to 6 minutes or until tender, rotating plate halfway through cooking time.
4 Fill cooked bell peppers with hot chicken mixture.