Description
Ingredients
Units
Scale
- 1 pound ground turkey
- 4 large bell peppers (cut into 1-2 inch pieces)
- 1 1/2 cups white rice (or brown rice)
- 24 ounces Rao’s marinara sauce (or similar)
- 1 1/2 cups low-sodium chicken broth
- Avocado oil (for frying)
- Fresh parsley (chopped (optional, for garnish))
- Sour cream (optional, for garnish)
Instructions
- Preheat a large deep skillet or pot over medium-high heat. Add a drizzle of avocado oil.
- Add the ground turkey and cook for 5 minutes, breaking it into small pieces. Transfer to a bowl and set aside.
- Add more oil to the skillet. Add bell peppers and cook for 5 minutes, stirring occasionally, until lightly charred.
- Return turkey to the skillet. Stir in rice, marinara sauce, and chicken broth.
- Cover and bring to a boil. Reduce heat to low and simmer:
- 12–15 minutes for white rice
- 30–40 minutes for brown rice
- Stir before serving. Garnish with parsley and sour cream, if desired.
Notes
- Use a mix of colored peppers for a sweeter, more vibrant dish.
- For a low-carb version, substitute cauliflower rice and reduce broth.
- This dish freezes well for up to 3 months.
Nutrition
- Calories: 355
