Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 servings


  • 1 heaping cup brown rice
  • 1 teaspoon olive oil
  • 1 1/2 cups chopped bell peppers (multi colored if you have them)
  • 1 to 1.25 pounds ground turkey (or you could sub ground beef)
  • 2 tablespoons taco seasoning (homemade or store bought)
  • 3-4 cups chopped lettuce, for serving
  • Optional toppings: chopped tomatoes, sliced avocado, chopped green onions, chopped cilantro, shredded cheese, Greek yogurt (or sour cream), salsa, chopped olives, sliced jalapeños, crushed tortilla chips


  1. Cook brown rice.
  2. Heat olive oil in a large pan over medium heat. Add bell peppers and sauté for 5 minutes or until softened.
  3. Move bell peppers to edge of pan and add ground turkey to middle of pan. Cook 5-7 minutes, turning and breaking up with a spoon, until the turkey is cooked through.
  4. Sprinkle everything with taco seasoning, add 2-4 tablespoons of water and mix it all together.
  5. Once simmering, turn the heat down to low and continue cooking for 5-10 minutes to let all the flavors meld together.
  6. Assemble your salads as desired with either a base of rice or of lettuce. Add the turkey-pepper mixture and finish with your favorite toppings.


See below for some variations to try.*


* You could add some black beans to bulk up the meal a bit. Mix them with the hot steamed rice or stir them into the turkey and pepper mixture once it’s all cooked.
* Alternatively, you could skip the rice and serve this over lettuce or in lettuce wraps as a lighter salad.
* Or wrap it up in a tortilla and have a delicious burrito. (This is my favorite way to eat the leftovers!)