Chicken Picadillo-Stuffed Bell Peppers |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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simple yummy and quick Ingredients:
1 tablespoon oil |
1 cup chopped onion |
1 medium green bell pepper, chopped |
1 lb ground chicken or 1 lb ground turkey |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1/2 cup sliced green olives |
1/3 cup raisins |
1/2 teaspoon dried oregano leaves |
1/4 teaspoon pepper |
4 large yellow bell peppers |
Directions:
1. Heat oil in large nonstick skillet over medium heat until hot. Add onions and green bell pepper; cook 3 to 4 minutes or just until tender, stirring occasionally. Add ground chicken; cook 4 to 5 minutes or until chicken is no longer pink, stirring frequently.
2. Add tomatoes, olives, raisins, oregano and pepper; mix well. Cook 7 to 10 minutes or until most of liquid has evaporated, stirring occasionally.
3. Meanwhile, cut yellow bell peppers in half; remove seeds and membrane. Place on microwave-safe plate; cover with microwave-safe plastic wrap. Microwave on HIGH for 4 to 6 minutes or until tender, rotating plate halfway through cooking time.
4. Fill cooked bell peppers with hot chicken mixture.
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