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
How to Make It
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.
With a few minor tweaks and additions this turned out delicious!! I used Pomi chopped tomatoes and tomato sauce, added 1/2 cup of Goya Sofrito, dashed a little bit of Cholula Hot Sauce (maybe 3/4 tsp.) on top, added 1 tbsp cumin, upped the wine to a cup, upped the garlic to 3 cloves and didn't add any balsamic at all... Then let it simmer in the crock pot for a couple of hours on low. Also made cauliflower rice instead of regular rice for a lower carb dinner. (Here's a link to the "rice" recipe: http://nomnompaleo.com/post/1626071845/another-simpler-version-of-cauliflower-rice)
so, so, soooo easy to make and YUMMY!! i served this with a chipotle lime sweet potato recipe that i also found on cooking light and it went VERY well together!! i added more wine and balsamic than the recipe called for (i like my picadillo a little bit saucy) and it was amazing. will definitely make again and again. thanks!! :)
We are on an eating healthy kick and this was a great flavorful meal! I served the picadillo over brown rice with garlic spinach. It was easy to make and tasted delicious. Next time to make it even more healthy I will try it with ground turkey. Before I browned the meat I softened some of the onions to give the meat more flavor when browning. I also added a little garlic powder as I read some people thought the meat was bland. Once everything was in the pot I let it simmer for about 1.5 hours. I also didn’t have any extra tomato sauce on hand and just used 1 can of diced tomatoes. It turned out great and I will definitely be making this again.
My family really enjoys this recipe. I drain the beef and then add the ingredients. I don't remove the beef and add it back in. This streamlines the cooking a little. It also lends itself to other additions. Last night I doubled the peppers since I had more on hand, used a few more olives, and added 1 Cup of chopped fresh parsley. I always double the garlic. The blend of lightly sweet with savory is great in this recipe.
This recipe is delicious of course, so if you just wanted to make something that tastes good, then this is it by far! Although the taste was scrumptious as ever, it took a while to prepare, and all the quick transitions between sauteeing, simmering, and boiling made it a bit stressful. Unlike others, I think this could be a formal main course if you spruce it up a bit with some mint, red peppers, whatever sounds delish! Really, the work is kind of worth it! Overall review: great taste (-;, stressful preperance )-:
Prepared for my family without the olives and substituted beef broth for wine. It was very filling meal for a chilly evening, but it seemed like something was missing. I would prepare it again, but would brown the meat along with the onion and garlic for more flavor and would probably add in more seasonings like chilly powder or basil. Love the idea of adding in spinach too!