This Turkey Picadillo is a lighter, healthier twist on the classic Mexican dish, offering all the traditional complex flavors without the heaviness of pork or beef. The ground turkey is sautéed with aromatic onions and bell peppers, then simmered with ripe tomatoes, oregano, and a touch of sweetness from raisins. Salty capers and briny green olives provide a perfect counterpoint to the sweet elements, creating a balanced and deeply satisfying stew. ItâÂÂs incredibly versatile: use it as a filling for empanadas, stuffed peppers, or tacos, or simply serve it hot over fluffy white rice. This dish is perfect for weeknight dinners, meal prep, or when you want a comforting, protein-rich meal that feels both homemade and sophisticated.
Turkey Picadillo
Description
This Turkey Picadillo is a lighter, healthier twist on the classic Mexican dish, offering all the traditional complex flavors without the heaviness of pork or beef. The ground turkey is saut&# 195;©ed with aromatic onions and bell peppers, then simmered with ripe tomatoes, oregano, and a touch of sweetness from raisins. Salty capers and briny green olives provide a perfect counterpoint to the sweet elements, creating a balanced and deeply satisfying stew. ItâÂÂs incredibly versatile: use it as a filling for empanadas, stuffed peppers, or tacos, or simply serve it hot over fluffy white rice. This dish is perfect for weeknight dinners, meal prep, or when you want a comforting, protein-rich meal that feels both homemade and sophisticated.Ingredients
Directions
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Heat the vegetable oil in a skillet over medium heat.
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Add the chopped onion and green bell pepper to the skillet.
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Sauté the vegetables for about 7 minutes, stirring occasionally, until softened.
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Add the ground turkey to the skillet and cook, stirring frequently, until it changes color and is no longer pink, about 3 to 4 minutes.
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Stir in the chopped tomatoes, oregano, salt, pepper, and raisins.
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Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
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Remove the skillet from the heat.
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Stir in the diced green olives, chopped capers, and chopped hard-boiled egg.
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Taste the picadillo and adjust seasoning with additional salt and pepper if needed.
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Serve hot.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 329.5kcal
- % Daily Value *
- Total Fat 19.1g30%
- Saturated Fat 3.4g17%
- Cholesterol 87.4mg30%
- Sodium 68.8mg3%
- Total Carbohydrate 6.4g3%
- Dietary Fiber 1.5g6%
- Sugars 3.2g
- Protein 31.4g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Picadillo can be kept covered in the refrigerator for up to 2 days. Reheat gently on the stove before serving.
Serving Suggestions: This dish is very versatile. Use it as a filling for stuffed peppers, tamales, tortillas, or empanadas. It can also be served by itself accompanied by rice or tortillas.
Ingredient Note: The recipe calls for "ripe tomatoes" or plum tomatoes. Ensure they are peeled and seeded for a smoother texture.
