Instructions

• Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
• Add the diced green bell pepper, diced yellow bell pepper, and diced 1/2 red onion. Cook, stirring occasionally, 2–3 minutes until the vegetables are softened.
• Add the 2 minced garlic cloves (or ¾ tsp garlic powder if using) and cook 1 minute, stirring, until fragrant.
• Push the vegetables to the side of the pan and add 1 lb ground turkey. Break the turkey up with a spatula and cook 5–7 minutes, stirring and mixing the vegetables in, until the turkey is browned and cooked through (no pink remains).
• Reduce the heat to low. Stir in 3–4 tbsp tomato paste and ¾–1 cup tomato sauce, then add 1 ½ tbsp Worcestershire sauce, ½–1 tsp dried oregano, ¼–½ tsp red pepper flakes, ½ tsp cracked pepper, and ½ tsp sea salt. Stir to combine and simmer 2–3 minutes to meld the flavors.
• If using rice, add 1–1½ cups cooked rice and stir until evenly combined. If the skillet seems too dry, add more tomato sauce (within the ¾–1 cup range) until you reach the desired sauciness.
• Taste and adjust seasoning as needed (more salt, pepper, or red pepper flakes to preference).
• Serve hot and top with shredded cheese if desired.