Ingredients
Scale
Main Ingredients
- 1 lb (450 g) ground turkey
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can (14 oz / 400 g) diced tomatoes
- 1 cup (240 ml) chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes (optional, adjust to taste)
- Salt and black pepper, to taste
For Serving
- 2 cups cooked white or brown rice
- Fresh cilantro or parsley, chopped
- 1 lime, cut into wedges
- Plain yogurt or sour cream (optional)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes, stirring often, until softened and translucent.
- Add the minced garlic and diced red bell pepper. Stir and cook for another 2 minutes until fragrant and the pepper starts to soften.
- Add the ground turkey to the skillet. Break it apart with a wooden spoon and cook for 6–7 minutes, stirring occasionally, until fully browned and no pink remains.
- Season with cumin, smoked paprika, chili flakes (if using), salt, and black pepper. Stir well to coat the turkey evenly with the spices.
- Pour in the diced tomatoes and chicken broth. Stir everything together and bring to a gentle simmer.
- Reduce the heat to medium-low and let the mixture simmer uncovered for 8–10 minutes, until the sauce thickens slightly and the flavors meld together.
- Taste and adjust seasoning as needed. Remove from heat.
- Serve over cooked rice. Garnish with fresh cilantro or parsley, a squeeze of lime juice, and a dollop of yogurt if desired.
Notes
Do not overcook the turkey. Cook just until no pink remains. Overcooked ground turkey turns dry and crumbly. The sauce will keep it moist as it simmers.
Season generously. Ground turkey has a mild, neutral flavor. Do not be shy with the cumin and paprika they are the backbone of this dish.
Make it spicier. Double the chili flakes or add a diced jalapeño with the bell pepper for more heat.
Meal prep friendly. This turkey mixture keeps in the fridge for up to 4 days and freezes well for up to 3 months. Reheat with a splash of broth to restore moisture.
Serving ideas. Use as a filling for stuffed bell peppers (bake at 375 °F / 190 °C for 20 min), spoon into taco shells, or serve over baked potatoes.
Halal note. All ingredients in this recipe are halal. Always check that your chicken broth is certified halal before using.
Gluten-free tip. This recipe is naturally gluten-free. Verify that your broth and canned tomatoes carry a certified gluten-free label.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: lunch & dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free