We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Chicken Picadillo-Stuffed Peppers

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

(3)
(0)
Save and Share
  • prep time 30 min
  • total time 30 min
  • ingredients 10
  • servings 4
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
4g,
4%
),
Cholesterol
75mg
75%;
Sodium
630mg
630%;
Total Carbohydrate
32g
32%
(Dietary Fiber
4g
4%
  Sugars
23g
23%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
22%;
Vitamin C
100%;
Calcium
8%;
Iron
18%;
Exchanges:
1 1/2 Starch; 2 Vegetable; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.