Ingredients:

  • 1 lb lean ground turkey (93/7)
  • 1 cup cooked white rice
  • 1/2 cup beef bone broth
  • 3 large bell peppers (red, yellow, and green), chopped into 1-inch pieces
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 14.5 oz fire-roasted diced tomatoes
  • 1 tbsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cumin
  • 1 cup shredded reduced-fat sharp cheddar cheese
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat a large 12-inch cast iron skillet over medium-high heat with olive oil. Add the ground turkey, allowing it to sear undisturbed for 3 minutes to develop a brown crust. Break into crumbles and cook until no pink remains. Remove meat from skillet and set aside.
  2. In the same skillet, add the diced onions and bell peppers. Season with salt. Sauté for 5 minutes until peppers are slightly charred and onions are translucent. Add minced garlic, smoked paprika, oregano, and cumin; stir for 60 seconds until fragrant.
  3. Return the cooked turkey to the skillet. Stir in the fire-roasted tomatoes with their juices, bone broth, and cooked rice. Reduce heat to low and simmer for 5 minutes.
  4. Sprinkle the shredded reduced-fat cheddar over the mixture. Cover with a lid for 2 minutes until the cheese is completely melted and velvety. Serve immediately.