Heart-Healthy Classic Picadillo

Transform your weeknight dinner routine with this Heart-Healthy Classic Picadillo, a lighter spin on the traditional Latin American favorite. Made with lean ground turkey, vibrant bell peppers, and a flavorful blend of spices like cumin and cinnamon, this dish strikes the perfect balance between comfort and nutrition. Sweet raisins and briny green olives add a delightful contrast, while a splash of lime and fresh cilantro brighten every bite. Simmered to perfection in a tomato-based broth, this wholesome recipe is low in sodium and packed with protein, making it an ideal choice for heart-conscious meals. Ready in just 45 minutes, this versatile dish pairs beautifully with rice, quinoa, or a crisp green salad for a satisfying and healthy dinner.

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 pound lean ground turkey
• 1 tablespoon extra virgin olive oil
• 1 large onion, finely chopped
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 3 cloves garlic cloves, minced
• 14.5 ounces canned diced tomatoes, no salt added
• 1 cup low-sodium chicken broth
• 0.5 cup raisins
• 0.5 cup green olives, sliced
• 1 teaspoon ground cumin
• 0.5 teaspoon ground cinnamon
• 1 leaf bay leaf
• 0.25 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 1 whole lime, cut into wedges

Directions

Step 1

Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.

Step 2

Add the red and green bell peppers to the skillet and cook for an additional 3 minutes until they begin to soften.

Step 3

Stir in the minced garlic and cook until fragrant, about 30 seconds.

Step 4

Push the vegetables to one side of the skillet and add the ground turkey. Cook, breaking up the meat, until it is no longer pink, about 5-7 minutes.

Step 5

Mix in the diced tomatoes, chicken broth, raisins, olives, cumin, cinnamon, and bay leaf. Stir to combine.

Step 6

Season the mixture with salt and black pepper. Bring it to a simmer, then reduce the heat to low and cover the skillet.

Step 7

Simmer for 15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

Step 8

Remove the bay leaf and discard. Stir in the chopped cilantro.

Step 9

Serve the picadillo hot, with lime wedges on the side for an added burst of flavor.

Nutrition Facts

Serving size	1851.7 grams (1851.7g)

Amount per serving	% Daily Value*
Calories	1406

Total Fat 66.10g	85%
Saturated Fat 12.80g	64%
Polyunsaturated Fat 0.00g
Cholesterol 324mg	108%
Sodium 2925mg	127%
Total Carbohydrate 133.80g	49%
Dietary Fiber 25.70g	92%
Total Sugars 82.30g
Protein 106.20g	212%

Vitamin D 0IU	0%
Calcium 444mg	34%
Iron 16mg	91%
Potassium 3564mg	76%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.3%

Protein: 27.3%

Carbs: 34.4%