Chicken Picadillo-Stuffed Bell Peppers

Total Time
Prep 15 mins
Cook 15 mins

simple yummy and quick

Ingredients Nutrition


  1. Heat oil in large nonstick skillet over medium heat until hot. Add onions and green bell pepper; cook 3 to 4 minutes or just until tender, stirring occasionally. Add ground chicken; cook 4 to 5 minutes or until chicken is no longer pink, stirring frequently.
  2. Add tomatoes, olives, raisins, oregano and pepper; mix well. Cook 7 to 10 minutes or until most of liquid has evaporated, stirring occasionally.
  3. Meanwhile, cut yellow bell peppers in half; remove seeds and membrane. Place on microwave-safe plate; cover with microwave-safe plastic wrap. Microwave on HIGH for 4 to 6 minutes or until tender, rotating plate halfway through cooking time.
  4. Fill cooked bell peppers with hot chicken mixture.


Most Helpful

As not a big fan of ground poultry of any kind, I was pleasantly surprised by the flavors and textures of this recipe. A side of rice pilaf would have been a good match for the flavors, but did not think of it until too late. I followed this recipe to the tee, except I needed to add about 2/3 cup of water since there was no liquid for it to simmer in, or evaporate, after adding the canned tomatoes. I micro waved the yellow peppers a bit longer than stated, just to get them tender, but I am sure that is just the normal microwave variance,,, I would like to attempt the “reverse” of this recipe sometime: I would use ground beef, with some red bell pepper chopped up in the mixture, and green peppers for the “shells”. I would possibly add some chili powder or cumin to this mix. If I get around to it, I will write up a full recipe with these changes. Overall, a great, out of the ordinary meal!

AreThree November 10, 2005

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