Name: Southwest Turkey and Pepper Rice Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Ground turkey; 0.25 cup Cooked Mahatma jasmine rice; 1 cup Diced bell peppers; 1 tbsp Shredded Kraft Mexican cheese; 0.5 tsp Olive oil; 0.5 tsp Chili powder; 0.25 tsp Cumin; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Southwest Turkey and Pepper Rice Bowl

Sautéed ground turkey and crisp bell peppers seasoned with smoky spices, served over fluffy jasmine rice and topped with melted Mexican cheese.

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NUTRITION

Protein

47.1g

Fat

24.6g

Carbs

25.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Ground turkey

0.25 cup Cooked Mahatma jasmine rice

1 cup Diced bell peppers

1 tbsp Shredded Kraft Mexican cheese

0.5 tsp Olive oil

0.5 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Prepare the Mahatma jasmine rice according to package instructions and set aside 0.5 cup of the cooked rice for the bowl.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering.
3
Add the diced bell peppers to the skillet and sauté for 3-4 minutes until they are tender yet remain crisp.
4
Add the ground turkey to the skillet, breaking it apart with a wooden spoon, and cook until browned and no longer pink.
5
Stir in the chili powder, cumin, garlic powder, sea salt, and black pepper, ensuring the turkey and peppers are evenly coated in the spices.
6
Place the cooked jasmine rice in a bowl and top with the seasoned turkey and pepper mixture.
7
Sprinkle the shredded Kraft Mexican cheese over the hot turkey so it melts slightly before serving.