Turkey and Peppers (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tsp ground cumin
02 -
½ tsp salt (adjust to preference)
03 -
1 lb of ground turkey
04 -
½ tsp chili powder (optional, adds heat)
05 -
3 cloves of garlic, finely chopped
06 -
1 small onion, chopped into small pieces
07 -
3 bell peppers in any mix of red, green, or yellow, sliced into strips
08 -
½ tsp black pepper
09 -
1 tbsp of olive oil
10 -
1 tsp smoked paprika
→ Sauce Components
11 -
1 tbsp soy sauce or use coconut aminos instead
12 -
¼ cup chicken broth that's low in sodium
13 -
Fresh cilantro or parsley for sprinkling
14 -
Juice from half a lime (optional, adds a tangy note)
15 -
1 tbsp of tomato paste
# Instructions:
01 -
Warm up olive oil in a big pan over medium heat. Toss in the chopped onion and give it about 3 minutes to soften and turn clear. Add the garlic and stir for 30 seconds, just until it smells amazing.
02 -
Put the turkey into the pan. Break it into smaller clumps with a wooden spoon. Let it cook until it's fully browned, roughly 5-6 minutes.
03 -
Sprinkle cumin, paprika, chili powder, salt, and black pepper over the turkey. Stir well so everything's coated evenly. Add the pepper strips and mix it all together. Let the peppers cook for about 3-4 minutes, so they soften a bit but stay crunchy.
04 -
Pour in the broth, followed by tomato paste and soy sauce. Stir to combine everything. Let it simmer gently for 2-3 minutes for the flavors to come together.
05 -
Turn the heat off and squeeze the lime juice over everything for a zesty finish. Top with whatever herb you prefer, like parsley or cilantro. Serve it while it's hot, either on its own or alongside something like rice.
# Notes:
01 -
Enjoy it fresh, but it's meal-prep friendly too.
02 -
Let the spices match your heat tolerance. Add more or less as you like.
03 -
Want more sauce? Splash in extra chicken broth or a bit of tomato sauce.
04 -
Leftovers are versatile—try them in bowls, tacos, or stuffed potatoes.