Classic Cuban Picadillo (Light & Healthy) ***new***

1 tbs olive oil
1 medium onion (apprx 1 cup)
1/2 large green pepper or 1 medium (apprx 1 cup)
3 tsp minced garlic
1 to 1-1/2 lb lean ground turkey
¼ cup tomato sauce
¼ cup sliced stuffed green olives
¼ cup raisins
1 tbs capers (optional)
2 tbs white vinegar
¼ tsp sugar
½ tsp salt
½ tsp ground pepper
1 packet tropical sazon (in green box) or 1 packet sazon (without annatto), optional
1 tbs frozen sofrito (goya brand for example), optional

1. Heat oil in a large skillet over medium heat. Saute the onion and green pepper until the onion is translucent, about 3 minutes. Add the garlic and cook 2 minutes more.

2. Add the ground turkey and break it up well; there should be no lumps. Brown meat until there is no pink. Strain to remove oil and return to skillet.

3. Add all other ingredients. Reduce heat to low, cover, and simmer for 10 minutes; stir occasionally.

Ideas: Serve over brown rice or cut tops off 3 red bell peppers, remove seeds and membrane, brush outside with olive oil and stuff with picadillo. Bake in oven for 30 minutes at 350 degrees or until pepper is al dente or to your preference.
Hint: I usually double the recipe so I can do more stuffed peppers and have enough for another meal over the brown rice. Both options go great with a big spinach salad or sweet potato.