Chicken Picadillo-Stuffed Peppers

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

  • 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
  • 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.
  • 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.
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