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Chicken Picadillo-Stuffed Peppers

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Chicken Picadillo-Stuffed Peppers
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 4
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Spanish for "hash," picadillo partners as the filling in sweet bell peppers.

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

Directions

  • 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
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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