Chicken Picadillo-Stuffed Peppers

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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

Directions

  1. 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. 2 Add tomatoes, olives, raisins, oregano and pepper; mix well. Cook 7 to 10 minutes, stirring occasionally, until most of liquid has evaporated.
  3. 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. 4 Fill cooked bell peppers with hot chicken mixture.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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