Turkey Picadillo
Yield
2 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| ½ | each |
green bell peppers
chopped |
|
| ½ | pound |
turkey
ground |
|
| 2 | medium |
tomatoes
|
|
| 4 | each |
italian plum (roma) tomatoes
peeled, chopped |
|
| ½ | teaspoon |
oregano
crumbled |
|
| 3 | tablespoons |
raisins, seedless
|
|
| ¼ | cup |
green olives
diced |
*
|
| 1 | tablespoon |
capers
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | large |
onions
chopped |
|
| 0.5 | each |
green bell peppers
chopped |
|
| 226.8 | g |
turkey
ground |
|
| 2 | medium |
tomatoes
|
|
| 4 | each |
italian plum (roma) tomatoes
peeled, chopped |
|
| 2.5 | ml |
oregano
crumbled |
|
| 45 | ml |
raisins, seedless
|
|
| 59 | ml |
green olives
diced |
*
|
| 15 | 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.
