Chicken Picadillo-Stuffed Bell Peppers

• 1 tablespoon oil
• 1 cup chopped onion
• 1 medium green bell pepper, chopped
• 1 lb ground chicken or 1 lb ground turkey
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 12 cup sliced green olives
• 13 cup raisins
• 12 teaspoon dried oregano leaves
• 14 teaspoon pepper
• 4 large yellow bell peppers

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

oil, onion, green bell pepper, ground chicken, tomatoes, green olives, raisins, oregano, pepper, yellow bell peppers

Taken from www.food.com/recipe/chicken-picadillo-stuffed-bell-peppers-144156 (may not work)