Hearty Peppers Meal (Print Version)

# Ingredients:

→ Cooking Base

01 - 1½ cups diced yellow onion (about 1 large)
02 - 2 large sweet bell peppers, chopped (1 red and 1 orange recommended)
03 - 3 tablespoons olive oil (divided)
04 - 1 tablespoon finely minced garlic (approx. 3 cloves)

→ Seasonings

05 - 1 tablespoon chili powder
06 - 1 tablespoon tomato paste
07 - 1 teaspoon Italian seasoning
08 - 1 teaspoon ground cumin
09 - ½ teaspoon roasted garlic powder
10 - ½ teaspoon onion powder
11 - Fine sea salt and cracked black pepper, to taste
12 - A pinch of red pepper flakes (optional)

→ Main Components

13 - 1 large beef bouillon cube, crumbled
14 - 450g (1 pound) of lean ground turkey (93/7)
15 - 410g (14.5 oz) can of fire-roasted diced tomatoes
16 - 120ml (½ cup) marinara sauce (recommended: Rao's)
17 - 1 tablespoon Worcestershire sauce

→ Toppings and Serving

18 - Cooked white rice or cauliflower rice for serving
19 - 300g (1¼ cups) shredded sharp Cheddar cheese
20 - 3-4 tablespoons freshly chopped parsley

# Instructions:

01 - Warm up your oven to 180°C (350°F). Add 2 tablespoons of olive oil to a 12-inch (30cm) oven-safe skillet and heat it over medium-high. Toss in the onions and bell peppers once the oil is hot, and cook them for 6-8 minutes while stirring until they're nice and soft.
02 - Mix in the garlic and let it cook for about half a minute. Sprinkle in the tomato paste, chili powder, cumin, Italian seasoning, garlic powder, onion powder, and if you want, red pepper flakes. Don’t forget a dash of sea salt and black pepper (around ¾ teaspoon of salt and ¼ teaspoon of pepper works great). Let everything cook for another 30 seconds or so, just to bring out the smell.
03 - Slide the veggies to the sides of the skillet. Pour the last tablespoon of olive oil into the center and place your ground turkey there. Let it sit undisturbed until it turns golden brown (usually 1-2 minutes). Start breaking it up into smaller bits and mixing it with the veggies. Keep cooking and breaking it up for around 5 more minutes or until the turkey is browned.
04 - Stir in the diced tomatoes, Worcestershire sauce, and the crumbled bouillon cube. Let it simmer until most of the extra liquid from the tomatoes has evaporated. Toss in the marinara sauce and mix everything together until warm.
05 - Sprinkle the shredded Cheddar evenly over the top. Pop the skillet into the oven and bake for 4-8 minutes or until the cheese is gooey and melted. No oven-safe skillet? No problem—just cover the pan, take it off the heat, and let the cheese melt with the heat you’ve got.
06 - Dish it up warm over some rice or cauliflower rice, and enjoy!

# Notes:

01 - Sub in ground chicken or lean ground beef if you'd rather not use turkey.
02 - This freezes like a charm! Keep it in a sealed container for up to 3 months.

Back