Ingredients
1 pound ground turkey
2 medium bell peppers (assorted colors), thinly sliced
1 small red onion, diced
1 cup cooked quinoa or brown rice
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (divided)
1 tablespoon honey optional for sweetness
Instructions
Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook turkey with half the spice blend until browned and no longer pink.
Push turkey to the side of the pan. Add remaining oil and sauté peppers and onion with the remaining spices until tender-crisp, 5–7 minutes.
Fold cooked turkey into sautéed vegetables. Mix with cooked quinoa or rice. Divide among bowls and refrigerate until ready to serve.
Notes
Reheat in microwave or oven for best texture.
Use a non-stick skillet to reduce oil usage.
Storage: Refrigerate up to 3–4 days.
Customize with steamed broccoli, avocado, or a dollop of plain yogurt drizzle.
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Stovetop
- Cuisine: American
- Diet: Low-Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2.5g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 120mg