Ingredients:

  • 1 lb Lean Ground Turkey (93% lean)
  • 1 large Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tbsp Extra Virgin Olive Oil
  • 3 large Bell Peppers (Red, Green, and Orange), chopped into 1/2-inch pieces
  • 2 tbsp Tomato Paste
  • 28 oz Canned Crushed Tomatoes
  • 4 cups Low-Sodium Chicken Broth
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 0.5 tsp Salt
  • 0.25 tsp Black Pepper
  • 2 cups Cooked Long-Grain White Rice
  • 1 tbsp Fresh Lemon Juice
  • 1/4 cup Fresh Parsley, chopped

Instructions:

  1. Heat the olive oil in your pot over medium high heat. Add the turkey and sizzle until browned, breaking it into small crumbles.
  2. Add the diced yellow onion to the turkey. Cook for 5 minutes until translucent and fragrant.
  3. Stir in the minced garlic and tomato paste. Cook for 2 minutes until the paste turns a deep mahogany red.
  4. Sprinkle in the smoked paprika, dried oregano, salt, and black pepper. Stir for 30 seconds until the aroma fills the room.
  5. Toss in the chopped bell peppers. Stir to coat them in the spice and tomato mixture.
  6. Pour in the chicken broth and Worcestershire sauce, using your spoon to scrape up any browned bits from the bottom.
  7. Stir in the crushed tomatoes. Bring the mixture to a gentle boil, then reduce heat to low.
  8. Cover and cook for 15-20 minutes until the peppers are tender but not falling apart.
  9. Stir in the cooked white rice and lemon juice. Heat for 2-3 minutes until the rice is warmed through.
  10. Remove from heat and stir in the fresh parsley before serving.