Ingredients:

  • 1 lb Lean Ground Turkey (93/7 blend)
  • 3 large Bell Peppers (Red, Yellow, Orange), sliced into thin strips
  • 1 medium Red Onion, thinly sliced
  • 4 cloves Garlic, minced
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 0.5 tsp Cumin
  • 0.5 tsp Red Pepper Flakes
  • 1 tbsp Apple Cider Vinegar
  • 0.5 tsp Salt
  • 0.25 tsp Cracked Black Pepper
  • 2 tbsp Fresh Parsley, chopped

Instructions:

  1. Place your skillet over medium high heat and add the olive oil. Wait until it shimmers and just starts to show tiny wisps of smoke.
  2. Add the ground turkey to the center of the pan in one solid block. Press it down with your spatula to maximize contact with the hot surface.
  3. Let the turkey cook undisturbed for 4 minutes. Look for the edges to turn opaque and then dark brown.
  4. Break the turkey into large, bite-sized chunks using the edge of your spatula.
  5. Toss in the sliced red onions and bell peppers. Listen for a loud, continuous sizzle.
  6. Stir frequently for 5–7 minutes. The goal is to see the pepper skins blister and char while the turkey cooks through completely.
  7. Turn the heat down to medium. Clear a small space in the center of the pan and drop in the minced garlic and spices.
  8. Sauté for 60 seconds. You will smell the cumin and paprika immediately as they hit the oil.
  9. Pour in the apple cider vinegar and use your spatula to scrape every bit of brown from the bottom of the pan.
  10. Remove from heat, season with salt and black pepper, and fold in the fresh parsley before serving.