Healthy Picadillo Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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.
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
Instructions
- Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Remove from pan; drain well.
- 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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