Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp olive oil, (divided)
  • 1 small yellow onion, (diced (1 cup))
  • 2 cups chopped bell pepper ((any color))
  • Salt and freshly ground black pepper, (to taste)
  • 1 lb lean ground turkey
  • 2 cloves garlic, (minced (2 tsp))
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • Few dashes cayenne pepper, ((optional))
  • 1 (14.5 oz) can diced tomatoes, (drained)
  • 3 Tbsp minced fresh parsley
  • 2 (10 oz) pkgs. frozen cauliflower rice, (cooked according to package instructions and seasoned with salt)
  • 1 cup finely shredded cheddar cheese ((optional))

Instruction

  • Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat.
  • Add onion and saute 2 minutes then add in bell peppers, season with salt and pepper and saute until softened, about 6 minutes. 
  • Transfer pepper mixture to a plate. Heat remaining 1 Tbsp olive oil in skillet over medium-high heat.
  • Add in turkey in large crumbles, season with salt and pepper. 
  • Let rest, until golden brown on bottom, about 2 minutes then toss.
  • Continue to cook and break up turkey, about 2 minutes more, until almost fully cooked through, then add garlic, chili powder, cumin and cayenne.
  • Cook turkey through then stir in tomatoes and pepper mixture and warm through, about 1 minute. Stir in parsley.
  • Plate cauliflower rice, top with cheddar cheese (I like to add it in the middle layer so it melts nicely), then finish with ground turkey mixture, serve warm.