Healthy Picadillo

Becky Luigart-Stayner
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.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 280
Caloriesfromfat 29 %
Fat 9.1 g
Satfat 2.8 g
Monofat 4.4 g
Polyfat 0.6 g
Protein 26.4 g
Carbohydrate 24 g
Fiber 2.2 g
Cholesterol 70 mg
Iron 3.8 mg
Sodium 557 mg
Calcium 46 mg

Ingredients

2 pounds ground round
1 tablespoon olive oil
1 1/2 cups thinly sliced onion
1 garlic clove, minced
1 1/2 cups (1/4-inch-thick) slices yellow bell pepper, each slice cut in half
1 1/2 cups (1/4-inch-thick) slices red bell pepper, each slice cut in half
1 cup finely chopped carrot
3/4 cup golden raisins
1/2 cup dry white wine
1/4 cup sliced pimento-stuffed manzanilla or green olives (about 15 olives)
2 tablespoons balsamic vinegar
1 1/2 teaspoons salt
1/8 teaspoon black pepper
2 bay leaves
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
1 (8-ounce) can no-salt-added tomato sauce

Preparation

Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Remove from pan; drain well.

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.

Note:

October 2000