Ingredients
Method
Preparation
- Warm the olive oil over medium heat in a large skillet.
- Add the chopped onion and garlic. Sauté until the onion is translucent and the garlic smells fragrant, about 2–3 minutes.
Cooking
- Turn the heat to medium-high and add the ground turkey. Break it up with a spatula and cook until no pink remains and edges are lightly browned, about 6–8 minutes. Drain excess liquid if necessary.
- Stir in the chopped bell peppers, chili powder, ground cumin, and a generous pinch of salt and pepper.
- Reduce heat to medium-low, cover the skillet, and cook until peppers are tender-crisp, about 6–8 minutes, stirring occasionally.
- Taste and adjust seasoning before serving.
- Serve over rice, spoon into lettuce wraps, or fill taco shells.
Nutrition
Notes
For lower sodium, use less salt and finish with a squeeze of lemon or lime. For more color or texture, stir in a cup of corn or a handful of chopped tomatoes at the end. This dish can also be stored in an airtight container for 3–4 days in the fridge or frozen for 2–3 months.