Ground Turkey, Bell Pepper, Chard, and Onions

Ground Turkey, Bell Pepper, Chard, and Onions (Serves 1)

After restarting my life as a cook in 2010, I used ground beef regularly and tried ground veal, pork, and lamb, but neglected to make anything with ground turkey for a long time. In February of 2011, I made Ground Turkey Chili with Green Olives. It was very good, but I dropped ground turkey again for months. More recently, I have been cooking with ground turkey every few weeks. Stir-frying ground turkey with one or two veggies makes a great meal fast, so I think it has become a permanent member of my go-to protein choices. Here is the kind of ground turkey meal I like to make.

Prep and cook time: 15-25 minutes


Coconut oil
1 medium sweet yellow onion – chopped
1/2 pound ground turkey
Red chili powder (optional)
Garlic powder
Black pepper
1 bell pepper (mine was yellow)
1 bunch of fresh chard

Directions: Melt 1 or 2 tablespoons of coconut oil over medium heat in a wok. Add one handful of chopped onion and let cook 3 to 4 minutes, stirring occasionally. Add ground turkey and, using a wooden spatula, break into small pieces and cook 5 to 7 minutes until the pink is mostly gone. Season with a dusting of salt, garlic powder, black pepper, and red chili powder (if you like heat). Chop bell pepper into bite-size pieces and add to wok. Chop chard into bite-size pieces and add several handfuls to wok. Season veggies with a dusting of salt and garlic powder. Add a dusting of red chili powder if you like heat. Stir meat and veggies together. Cover and let cook 5 to 7 minutes until the bell pepper is as soft as you like. Transfer to a plate or bowl and enjoy!

Notes: Grocery stores sell ground turkey that is 6/7 percent fat or 1 percent fat. I always buy the 6/7 percent fat variety because our bodies need fat to absorb vitamins and minerals and as a source of energy.

Adding a handful of walnut pieces to this meal ups the fat content in a helpful way and gives it some nice crunchy texture.

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