Healthy Picadillo

Healthy Picadillo
Photo by Becky Luigart-Stayner

Ingredients

  • 2 bay leaves
  • ½ cup dry white wine
  • 1 tablespoon olive oil
  • 1 ½ cups thinly sliced onion
  • ¾ cup golden raisins
  • 1/8 teaspoon black pepper
  • ¼ cup sliced pimento-stuffed manzanilla or green olives (about 15 olives)
  • + 9 more ingredients
    • 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
    • 1 (8-ounce) can no-salt-added tomato sauce
    • 2 pounds ground round
    • 1 ½ cups (1/4-inch-thick) slices yellow bell pepper, each slice cut in half
    • 2 tablespoons balsamic vinegar
    • 1 ½ teaspoons salt
    • 1 ½ cups (1/4-inch-thick) slices red bell pepper, each slice cut in half
    • 1 cup finely chopped carrot
    • 1 garlic clove, minced

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 b...

View full recipe at My Recipes

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