Ingredients
Method
Cooking
- Warm a tablespoon of olive oil in a large skillet over medium heat until shimmering.
- Add the diced onion and minced garlic. Sauté, stirring occasionally, until the onion is translucent and fragrant, about 3 to 4 minutes.
- Increase the heat slightly and add the ground turkey. Break it into small pieces with a spoon. Cook until no pink remains and the meat starts to brown, about 5 to 7 minutes.
- Sprinkle in the chili powder and cumin, then season with salt and pepper. Stir to distribute the spices and let them toast for 30 seconds.
- Add the diced bell peppers. Continue cooking until the peppers are tender but still bright, about 4 to 5 minutes.
- Taste and adjust seasoning. Serve immediately over rice, spooned into lettuce wraps, or stuffed into taco shells.
Nutrition
Notes
For added moisture, add a splash of low-sodium chicken broth or a tablespoon of tomato paste while the peppers cook. Substitute bell peppers with poblano for a smokier flavor or use a mix of colors for visual appeal.