Turkey Zucchini Red Pepper Skillet
For this Turkey Zucchini Red Pepper Skillet, grate the zucchini using a large box grater. This makes the zucchini cook much faster, making this an easy and quick dinner you can whip up any night of the week. It also hides veggies from picky eaters! A tip for a large crowd is double the rice, and mix in the cooked rice with the turkey and veggies before serving.
Turkey Zucchini Red Pepper Skillet
Rated 5.0 stars by 3 users
Category
Dinner
Cuisine
American
Servings
6
Prep Time
20 minutes
Cook Time
17 minutes
For this Turkey Zucchini Red Pepper Skillet, grate the zucchini using a large box grater. This makes the zucchini cook much faster, making this an easy and quick dinner you can whip up any night of the week. It also hides veggies from picky eaters! A tip for a large crowd is double the rice, and mix in the cooked rice with the turkey and veggies before serving.
Ingredients
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2 packages (24 ounces) Organic Prairie® Ground Turkey
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2 teaspoons fine sea salt
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1 teaspoon ground ginger
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1/2 teaspoon black pepper
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1/2 teaspoon white pepper
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1 cup wild rice
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4 tablespoons Organic Valley® Salted Butter
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4 garlic cloves, minced
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1/2 medium red onion, diced
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2 large red bell peppers, sliced 1/4-inch thick
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1 organic large zucchini, grated large
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4 tablespoons liquid coconut aminos
Directions
Cook the wild rice per instructions on the package and add 1 tablespoon of butter to the rice and water before cooking.
In a medium bowl, add the ground turkey, fine sea salt, ginger, black pepper, and white pepper. Stir to combine completely. Set aside.
In a large skillet over medium/high heat, add 2 tablespoons butter, garlic, and red onion. Saute for 1 to 2 minutes, until onions are fragrant. Add the red peppers and grated zucchini. Stir to combine, then add 2 tablespoons of the coconut aminos. Cook for about 5 minutes, until the peppers are done. Transfer to a bowl, and salt and pepper them. Set aside.
Wipe out your skillet so no pieces of zucchini remain (to prevent burning), add the remaining 1 tablespoon of butter and coat the pan. Add the ground turkey and the remaining 2 tablespoons of coconut aminos. Using a spatula, break it up and continue to cook until the turkey is brown and fully cooked, about 10 minutes.
Drain most of the liquid, and turn heat to high, and brown for an additional 2 to 3 minutes. Remove from heat.
Add the peppers and zucchini to the skillet with the cooked turkey and stir to combine completely.
Serve immediately with wild rice.
