Healthy Picadillo w/ Bison
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
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.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SKUUTR1.
1 pound ground bison1/2 tablespoon olive oil 3/4 cups thinly sliced onion1 garlic clove, minced3/4 cups (1/4-inch-thick) slices yellow bell pepper, each slice cut in half 3/4 cups (1/4-inch-thick) slices red bell pepper, each slice cut in half 1/2 cup finely chopped carrot 2/3 cup golden raisins1/2 cup dry white wine 1/8 cup sliced pimento-stuffed manzanilla or green olives (about 15 olives)1 tablespoons balsamic vinegar3/4 teaspoons salt1/8 teaspoon black pepper $1 bay leaves, whole1 (8-ounce) can no-salt-added stewed tomatoes, undrained $1 (4-ounce) can no-salt-added tomato sauce
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.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SKUUTR1.
Nutritional Info Amount Per Serving
- Calories: 325.0
- Total Fat: 15.1 g
- Cholesterol: 21.0 mg
- Sodium: 805.1 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 3.4 g
- Protein: 2.2 g
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