Turkey Picadillo

Published February 8, 2016

5 SmartPoints
Prep time: 25 min
Cook time: 40 min
Serves: 6

Picadillo builds flavour with a sofrito of sautéed onions, peppers and garlic. It traditionally features beef but our version calls for lean ground turkey.


  • 15 ml (1 Tbsp) olive oil

  • 1 medium uncooked onion(s), finely chopped

  • 1 item(s) (medium) uncooked bell pepper(s), red variety, finely chopped

  • 1 item(s) (medium) uncooked bell pepper(s), green variety, finely chopped

  • 1 medium raw Cubanelle pepper, finely chopped

  • 4 clove(s) (medium) garlic clove(s), minced

  • 450 g (1 lb) uncooked 93% lean ground turkey

  • 410 g (14 1/2 oz) canned diced tomatoes

  • 1 leaf/leaves bay leaf

  • 2 tsp dried oregano

  • 1 tsp ground cumin

  • 1 tsp table salt

  • 1/4 tsp ground cinnamon

  • 1/8 tsp ground cloves

  • 8 item(s) pimiento stuffed olives, manzanilla variety, sliced

  • 1/4 cup(s) raisins, black

  • 2 Tbsp white vinegar


  1. Heat oil in a large nonstick sauté pan over medium heat. When oil starts to shimmer, add onion and peppers; cook, stirring occasionally, until vegetables are softened, 4-5 minutes. Add garlic; cook until fragrant, about 30 seconds.

  2. Add turkey; cook, breaking up meat with the back of a spoon, until no longer pink, 5-6 minutes. Stir in tomatoes, bay leaf, oregano, cumin, salt, cinnamon and cloves; cover, reduce heat to low and simmer 15 minutes.

  3. Add olives and raisins; cook, covered, until mixture thickens slightly and raisins are plump, 5-10 minutes. Remove and discard bay leaf; stir in vinegar and serve.

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