By Jacob Hansen
Healthy Picadillo
2 steps
Prep:15minCook:25min
This flavorful dish is packed with nutritious veggies like carrots, bell peppers and tomatoes. Serve picadillo over brown rice for a pleasing meal that's quick and simple to prepare.
Tastes best when made 24-48hrs ahead of time. Stewed tomatoes have been doubled from the original recipe. To ease cooking work, try using diced tomatoes so you don't have to break apart the stewed tomatoes.
Updated at: Wed, 16 Aug 2023 19:42:20 GMT
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Ingredients
8 servings
2 poundsground beef
1 tablespoonolive oil
1 ½ cupsonion
thinly sliced
1garlic clove
minced
1 ½ cupsyellow bell pepper
1/4-inch-thick, slices, each slice cut in half
1 ½ cupsred bell pepper
1/4-inch-thick, slices, each slice cut in half
1 cupcarrot
finely chopped
¾ cupgolden raisins
½ cupdry white wine
¼ cuppimento-stuffed manzanilla
sliced, or green olives
2 tablespoonsbalsamic vinegar
1 ½ teaspoonssalt
⅛ teaspoonblack pepper
2bay leaves
1 x 28 ounceno-salt-added stewed tomatoes
can, undrained
1 x 8 ouncecan no-salt-added tomato sauce
Instructions
Step 1
Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Remove from pan; drain well.
Step 2
Add oil to pan. Add onion and garlic; sauté 3 minutes. Add bell peppers and carrot; sauté 3 minutes. Return beef to pan. Stir in raisins and remaining ingredients; bring to a boil. Reduce heat; simmer for 15 minutes, stirring occasionally. Discard bay leaves.
Notes
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