Fajitas without the tortilla or the effort of slicing steak. Ground turkey takes seasoning well and cooks in six minutes, and cauliflower rice underneath makes the whole thing very light for the protein it delivers.
Ingredients
- 6 oz 93% lean ground turkey
- ½ cup cauliflower rice or cooked white rice
- 1 bell pepper, sliced
- ½ onion, sliced
- ¼ cup pico de gallo
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- 2 tsp olive oil
- Salt
Instructions
- Heat 1 tsp of the oil in a skillet over medium-high. Cook the peppers and onion 6–8 minutes, until they char at the edges and soften. Set them aside.
- Add the remaining oil and the turkey. Brown it 6–7 minutes, breaking it up — turkey releases very little fat, so don't crowd it or it steams.
- Add the spices and a splash of water, and simmer 2 minutes until they coat the meat.
- Return the peppers and onion to the pan and toss.
- Serve over the rice with pico de gallo.
Make-Ahead & Storage
Reheats better than most bowls here — the peppers and turkey keep 4 days and improve overnight. Cook the cauliflower rice fresh; it weeps water in the fridge.
Notes
Ground turkey needs more salt than beef and more fat in the pan. Both are easy to under-do.
Char on the peppers is most of the flavor. Leave them alone in a hot pan rather than stirring constantly.