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Turkey Picadillo

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Submitted by bigtyme12

YIELD

2 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 1
LARGE LARGE ONIONS
chopped
½ 0.5
EACH EACH GREEN BELL PEPPERS
chopped
½ 226.8
POUND G TURKEY
ground
2 2
MEDIUM MEDIUM TOMATOES
4 4
EACH EACH ITALIAN PLUM (ROMA) TOMATOES
peeled, chopped
½ 2.5
TEASPOON ML OREGANO
crumbled
3 45
TABLESPOONS ML RAISINS, SEEDLESS
¼ 59
CUP ML GREEN OLIVES
diced *
1 15
TABLESPOON ML CAPERS
chopped

Directions

Heat oil in skillet, add onion and pepper, and sauté over medium heat 7 minutes or until softened.

Add turkey and sauté, stirring, until it changes color, about 3 or 4 minutes.

Add tomatoes, oregano, salt, pepper, and raisins; bring to boil and cook over medium heat 5 minutes.

Remove from heat. Stir in remaining ingredients.

Taste and adjust seasoning.

Picadillo can be kept, covered, 2 days in refrigerator.

Serve hot.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 620g (21.9 oz)
Amount per Serving
Calories 477 42% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 214mg 9%
Total Carbohydrate 12g 12%
Dietary Fiber 7g 28%
Sugars g
Protein 75g
Vitamin A 64% Vitamin C 128%
Calcium 9% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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