Turkey Zucchini Red Pepper Skillet
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This healthy and easy Turkey Zucchini Red Pepper Skillet is an amazing dinner any night of the week! I use ground turkey, grated zucchini, red peppers, and red onion plus coconut aminos, garlic, and ginger for an original dinner that the whole family will love!
If you are looking for more easy and healthy dinners, try my Chicken & Brussels Sprouts Sheet Pan Dinnner, 5 Ingredient Bone Broth Vegetable Soup, or my Pork & Peppers Lettuce Cups!
Table of Contents
This Turkey Zucchini Red Pepper Skillet is so easy to make! I love this recipe because ground turkey can usually be boring AF. But, let me tell you it is anything but boring in this recipe. I use coconut aminos along with garlic and ginger for a fresh take on ground turkey. Plus, if you have picky eaters, your kids won't even notice the hidden zucchini in this recipe as it's grated! This recipe is also Whole30 friendly, as you can replace the butter with ghee or olive oil, and skip the rice!
In between all the Christmas cookies and candy – you do have to eat real food. And if you’re anything like me, then you can’t survive on sugar alone – no matter how much you wish you could!
I have to eat balanced and healthy meals along with all my sweets in order for me to feel good. And I love food just as much as desserts! So, today I am sharing this easy dinner with ground turkey. I created this recipe for Turkey Zucchini Red Pepper Skillet with my friends at Organic Prairie.
I’m obsessed with Organic Prairie, to say the least. It can be incredibly difficult to find organic meat at the grocery store for me since we have one grocery store! But Organic Prairie makes it incredibly easy! You just shop online, and it arrives right at your door – my kind of shopping! So, we order most all of our organic meat online from Organic Prairie!
Why You'll Love This Recipe
Delicious: This is such a delicious and satisfying recipe while also being incredibly healthy. I love recipes like this because you're eating well and enjoying it too.
Healthy: This Turkey Zucchini Red Pepper Skillet has lean protein from the turkey, healthy veggies, and I serve it with wild rice for a balanced meal.
Quick and Simple: I love this recipe because it's really quick and simple to make.
Ingredients & Health Benefits
Ground Turkey: I use Organic Prairie Ground Turkey.
Wild Rice: I love Lundberg Organic Family Farm Wild Rice, you can also use white rice or quinoa too.
Butter: Organic Valley Salted Butter is my fave!
Coconut Aminos: Organic coconut aminos is similar to soy sauce, but it's soy free and sugar free. It taste so good, if you haven't used this ingredient before you'll love it as it's like a healthy soy sauce.
Ginger: Frontier Co-Op Organic Ground Ginger can help strengthen your immune system thanks to all it's anti-inflammatory properties.
White Pepper: I use Frontier Co-Op Organic White Pepper but if you don't have it you can skip it.
Salt and Pepper: I use fine sea salt and Frontier Co-Op Organic Black Pepper for seasoning.
Red Pepper: I use organic red pepper here, but feel free to use any color. Bell peppers are loaded with vitamin C and antioxidants.
Zucchini: Organic zucchini brings magnesium, zinc, and fiber to this meal.
Red Onion: Organic red onions have antioxidants and can help with bone health. Not to mention, they bring great flavor to recipes.
Garlic: You can use organic garlic cloves or minced garlic, both will work! Garlic is full of anti-inflammatory and antimicrobial properties.
Tools Needed
Cast Iron Skillet (use code MIMIBAKES for 10% off your order!)
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Step by Step Instructions
Step 1
Cook the wild rice per instructions on the package and add 1 tablespoon of butter in with the rice and water before cooking.
Step 2
In a medium bowl, add the ground turkey, fine sea salt, ginger, black pepper, and white pepper. Stir to combine completely. Set aside.
Step 3
In a large skillet over medium/high heat, add 2 tablespoons butter, garlic, and red onion. Sauté for 1 to 2 minutes, until onions are fragrant. Add in the red peppers and grated zucchini. Stir to combine, then add in 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.
Step 4
Wipe out your skillet, so no pieces of zucchini remain (to prevent burning), add in the remaining 1 tablespoon of butter, and coat the pan. Add in 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.
Step 5
Drain off 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 into the skillet with the cooked turkey and stir to combine completely.
FAQ's
Yes, this is a super easy dinner to make ahead of time. It reheats incredibly well, as we make this often and it’s just Delaney and me! So we eat it reheated more than we do the day we make it!
If you don’t want to grate the zucchini you can slice it into halves instead. If you do this, be sure to add it into the skillet with the red pepper and be sure it’s fully cooked. Zucchini takes a bit longer to cook, which is why I grate it for this recipe. Plus, if you have picky kids, they probably won’t even notice the zucchini!
Definitely! If you prefer white rice, you can serve it with white rice. Or you can serve it with quinoa or even on top of a bed of lettuce.
Leftovers are best stored in the fridge in an airtight container for up to 5 days.
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Turkey Zucchini Red Pepper Skillet
Ingredients
- 24 ounces Organic Prairie Ground Turkey
- 2 teaspoons fine sea salt
- 1 teaspoon ground ginger
- ½ teaspoon black pepper
- ½ teaspoon white pepper
- 1 cup wild rice
- 4 tablespoons Organic Valley Salted Butter
- 4 garlic cloves (minced)
- ½ medium red onion (diced)
- 2 large red bell peppers (sliced ¼-inch thick)
- 1 large zucchini (grated large)
- 4 tablespoons coconut aminos
Instructions
- Cook the wild rice per instructions on the package and add 1 tablespoon of butter in with 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. Sauté for 1 to 2 minutes, until onions are fragrant. Add in the red peppers and grated zucchini. Stir to combine, then add in 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 in the remaining 1 tablespoon of butter, and coat the pan. Add in 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 off 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 into the skillet with the cooked turkey and stir to combine completely.
- Serve immediately with wild rice.
Video
Notes
Nutrition
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