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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 280
  • Calories from fat: 29%
  • Fat: 9.1g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 0.6g
  • Protein: 26.4g
  • Carbohydrate: 24g
  • Fiber: 2.2g
  • Cholesterol: 70mg
  • Iron: 3.8mg
  • Sodium: 557mg
  • Calcium: 46mg

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

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