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HEALTHY
PICADILLO
Serve
it with white rice or baked plantains.
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
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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.
8
servings.
1
cup: Calories: 280 (Cal. from fat: 29%), Fat:
9.1g (Saturated: 2.8g), Cholesterol: 70mg, Sodium:
557mg, Carbohydrate: 24g, Protein: 26.4g.
[Cooking
Light, October 2000]
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