Spanish for "hash," picadillo partners as the filling in sweet bell peppers.
Chicken Picadillo-Stuffed Peppers
- Prep Time 30 min
- Total 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
Instructions
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Step1In 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.
-
Step2Add tomatoes, olives, raisins, oregano and pepper; mix well. Cook 7 to 10 minutes, stirring occasionally, until most of liquid has evaporated.
-
Step3Meanwhile, 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.
-
Step4Fill cooked bell peppers with hot chicken mixture.
Nutrition
400
Calories
18g
Total Fat
27g
Protein
32g
Total Carbohydrate
23g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 400
- Calories from Fat
- 160
- Total Fat
- 18g
- 28%
- Saturated Fat
- 4g
- 20%
- Cholesterol
- 75mg
- 25%
- Sodium
- 630mg
- 26%
- Total Carbohydrate
- 32g
- 11%
- Dietary Fiber
- 4g
- 16%
- Sugars
- 23g
- Protein
- 27g
% Daily Value*:
- Vitamin A
- 22%
- 22%
- Vitamin C
- 100%
- 100%
- Calcium
- 8%
- 8%
- Iron
- 18%
- 18%
Exchanges:
1 1/2 Starch; 2 Vegetable; 1 Fat;Carbohydrate Choice
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