Ingredients

2 Tbsp. vegetable oil
1 small or 1/2 large onion; chopped
1/2 green bell pepper; chopped
1/2 lb. ground turkey or chicken (about 1 C. packed)
2 medium ripe tomatoes or 4 plum tomatoes; peeled, seeded, and chopped
1/2 tsp. dried oregano; crumbled
salt and pepper
3 Tbsp. raisins
1/4 C. diced green olives
1 Tbsp. capers; rinsed and chopped
1 hard-boiled egg

Cooking Instructions

Heat oil in skillet, add onion and pepper, and sauté over medium heat for 7 minutes or until softened. Add turkey and sauté, stirring, until it changes color, about 3 or 4 minutes. Add tomatoes, oregano, salt, pepper, and raisins; bring to boil and cook over medium heat for 5 minutes. Remove from heat. Stir in remaining ingredients. Taste and adjust seasoning. Picadillo can be kept, covered, 2 days in refrigerator. Serve hot.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)