Photo: K8
Estimated Nutrition (whole recipe, rough)
550
Calories
34g
Protein
30g
Fat
35g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 tablespoons olive oil
- 2 cups chopped onions
- 2 cups chopped red bell peppers
- 4 cloves garlic, minced
- 2 lbs lean ground beef
- 1 tablespoon ground cumin
- 1/2 teaspoon cayenne pepper
- 2 cups canned crushed tomatoes in puree
- 1 (14.5 ounces) can beef broth
- 1 cup frozen peas
- 1/4 cup drained capers
- =
Directions
1
Heat oil in large pot over medium-high heat.
2
Add onions, bell peppers and garlic; sauté 5 minutes.
3
Add beef, cumin and cayenne pepper; sauté until beef is brown, breaking up beef with back of fork, about 8 minutes.
4
Add crushed tomatoes, broth, peas and capers.
5
Simmer until picadillo is thick, stirring occasionally, about 20 minutes.
6
Season with salt and pepper and serve.
Recipe sourced from
fandom