Ingredients

Scale

1 lb lean ground turkey
1 can (15 oz) diced tomatoes, undrained
1 bell pepper, diced
1 onion, diced
1 cup chopped mushrooms (optional)
2 cloves garlic, minced
1 tbsp paprika
1 tbsp tomato paste
1 tbsp apple cider vinegar
1 cup low-sodium vegetable broth
1 tsp chili powder
1/2 tsp cumin
1/2 tsp black pepper
1/2 tsp salt
4 cups cooked white rice or quinoa

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Instructions

Preheat oven to 350°F
Sauté onion, garlic, and bell pepper in olive oil until softened
Add ground turkey and cook until browned
Stir in tomato paste, apple cider vinegar, and spices
Mix in diced tomatoes and vegetable broth
Bring to boil, then simmer for 10 minutes
Serve over rice or quinoa

Notes

Use quinoa instead of rice for higher protein
Freezes well up to 3 months
Add cooked chickpeas for extra protein
Substitute mushrooms for 1/4 cup soy sauce-free umami powder

Author: Samantha Jones
Prep Time: 15
Cook Time: 20
Category: High Protein Meals
Method: Stovetop
Cuisine: American
Diet: Halal

Nutrition

Serving Size: 1 bowl
Calories: 500
Sugar: 8g
Sodium: 400mg
Fat: 18g
Saturated Fat: 5g
Carbohydrates: 42g
Fiber: 6g
Protein: 34g
Cholesterol: 70mg