Turkey Picadillo

This picadillo has just about everything in it that I like, being a little different from the others here on Zaar. It's from The Whole Foods Market Cookbook and can be eaten alone or stuffed inside a chile relleno or warm whole wheat tortilla.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1⁄8 cup canola oil
• 1  lb ground turkey
• 1  medium onion, chopped
• 1  medium green pepper, seeded and chopped
• 2  stalks celery, chopped
• 1⁄2 medium  red pepper, chopped
• 1  medium  jalapeno pepper, seeded and minced
• 2  tablespoons fresh oregano
• 1  teaspoon cumin
• 1⁄4 teaspoon crushed red pepper flakes
• 1 1⁄2 teaspoons paprika
• 3  garlic cloves, minced
• 3  tablespoons tomato paste
• 1⁄3 cup cider vinegar
• 1  teaspoon salt
• 1⁄2 cup  manzanilla olives, sliced
• 1⁄4 cup raisins
• 1⁄4 cup capers, drained
• 1⁄2 cup  frozen peas, thawed

Directions

1. Heat canola oil over medium heat in large skillet.
2. Add ground turkey, breaking up into small pieces as it browns.
3. Drain fat and then add onion through salt.
4. Cook stirring often about 3-5 minutes.
5. Add olives, raisins and capers and simmer 30 minutes stirring occasionally.
6. Just before serving, stir in peas.
7. Cook for one more minute until peas are heated through.