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
- Cook brown rice.
- Heat olive oil in a large pan over medium heat. Add bell peppers and sauté for 5 minutes or until softened.
- 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.
- Sprinkle everything with taco seasoning, add 2-4 tablespoons of water and mix it all together.
- Once simmering, turn the heat down to low and continue cooking for 5-10 minutes to let all the flavors meld together.
- 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!)