Picadillo
Picadillo is a popular Latin American beef hash, mixed with bell peppers, onions, garlic, paprika, manzanilla stuffed olives, raisons, and capers. It’s an easy and delicious one-pot weeknight meal that tastes just as good the next day. Since this recipe is packed with veggies, you don’t need any side dish other than brown rice. This can also be made with ground turkey for a lower fat and calorie version. Bell peppers are rich in antioxidants, vitamins A & C that all help boost immunity. Lean ground beef and turkey are excellent sources of protein and iron.
Makes: 4 servings
Time to cook: 35 minutes
Ingredients
· 2 tablespoons canola oil
· 1 pound lean ground beef or turkey
· 1 medium onion, chopped
· 2 stalks celery, chopped
· 1 medium green bell pepper, seeded and chopped
· 1 medium red bell pepper, seeded and chopped
· 1 medium jalapeno pepper, seeded and minced
· 2 teaspoons dried oregano or 2 tablespoons fresh
· 1 teaspoon cumin
· ¼ teaspoon crushed red chili flakes
· 1 ½ teaspoons paprika
· 2 cloves garlic, minced (1 ½ teaspoon)
· 3 tablespoons tomato paste
· 1/3 cup apple cider vinegar
· 1 teaspoon salt
· ½ cup manzanilla stuffed olives, sliced
· ¼ cup raisons
· ¼ cup capers, drained
· ½ cup frozen peas thawed
Cooking Instructions
1. Heat the canola oil over medium heat in a large skillet. Add the ground beef or turkey, breaking up the meat as it cooks until nicely browned. Drain off and discard excess fat.
2. Add the onion, celery, green and red peppers, jalapeno, oregano, cumin, red chili flakes, paprika, garlic, tomato paste, vinegar, and salt. Cook, stirring often, for 3-5minutes.
3. Add the olives, raisons, and capers, and simmer for 30 minutes, stirring occasionally. Just before serving, stir in the peas and cook for 1 more minute, until the peas are heated through.
Nutrition per serving
330 calories; 18 grams fat; 3 grams saturated fat; 21 grams carbohydrates; 23 grams protein; 8 grams fiber; 27 grams sugar; 1,070 milligrams sodium
Recipe by Steve Petusky, The Whole Foods Market Cookbook
