Both sweet and spicy, this tasty dish is sure to please the whole family.
1 1/2 cups Chayote Squash chopped
1 cup Bell Pepper chopped (or use poblano pepper)
1/3 cup Pimento Stuffed Green Olives chopped
1 tablespoon Chili Powder
1.In a large nonstick pot or skillet, brown chicken over medium-high heat for 5 minutes, breaking it up with the back of a spoon.
2.Add all remaining ingredients and bring to a boil.
3.Reduce heat to medium-low and cover. Let simmer for 20 minutes.
- To make stuffed peppers, spoon picadillo mixture into poblanos or bell pepper halves. Cover with foil and bake until peppers are tender.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 9 g||12%|
|Saturated Fat 2.5 g||13%|
|Sodium 390 mg||17%|
|Total Carbohydrate 23 g||8%|
|Dietary Fiber 6 g||21%|
|Protein 17 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: