Ingredients
1 pound ground turkey (93/7 lean)
1 cup uncooked long grain rice
1/2 cup bell peppers, diced
1/2 cup onions, diced
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons low-sodium soy sauce
1 teaspoon paprika
1/2 teaspoon salt, or to taste
Black pepper to taste
Instructions
Preheat a large skillet or pan over medium heat and add olive oil.
Add onions and garlic; sauté for 2-3 minutes until fragrant and slightly softened.
Add ground turkey to the pan and cook until browned and no longer pink, about 6-8 minutes. Drain excess fat if needed.
Stir in bell peppers, soy sauce, paprika, salt, and black pepper; cook for another 2-3 minutes.
Push the turkey mixture to one side of the pan and add rice to the other side. Cook rice for about 1 minute to toast it.
Mix the rice into the turkey-vegetable mixture and add 2 cups of water to the pan. Bring to a boil.
Reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is fully cooked and the water is absorbed.
Fluff the rice gently with a fork and divide into meal prep containers.
Notes
Store in airtight containers in the refrigerator for up to 4 days.
Reheat in the microwave or oven when ready to eat.
Adjust vegetable amounts based on preference or seasonal availability.
For a heartier meal, serve with a side of steamed vegetables or a salad.
This recipe can be adapted for gluten-free diets by using tamari instead of soy sauce.
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Stovetop Cooking
- Cuisine: American
- Diet: Balanced
Nutrition
- Serving Size: 1 container (approx. 1 1/2 cups)
- Calories: 350
- Sugar: 2g
- Sodium: 340mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 70mg