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Chicken Picadillo-Stuffed Peppers

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Updated May 5, 2010
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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
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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

  • Step 
    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.
  • Step 
    2
    Add tomatoes, olives, raisins, oregano and pepper; mix well. Cook 7 to 10 minutes, stirring occasionally, until most of liquid has evaporated.
  • Step 
    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.
  • Step 
    4
    Fill 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
2
*Percent Daily Values are based on a 2,000 calorie diet.
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