Cilantro Lime Ground Turkey Skillet with Charred Peppers
- Serves
- 4 servings
- Prep
- 9 min
- Cook
- 16 min
- Cost
- $14.75
- Nutrition
- 310 cal · 36g protein
- quick
- one-pot
- high-protein
- budget
🍳 1 pan · Picky-eater safe bet: raw veg on the side
Cilantro Lime Ground Turkey Skillet with Charred Peppers is a Mexican weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $15 in groceries. You'll need 1 pan, and the 7 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Steamed rice (20 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb 90% lean ground turkey
- 3 count bell peppers
- 1 count red onion
- 2 tbsp avocado oil
- 1 bunch fresh cilantro
- 2 count limes
- 1 tbsp cumin
Steps
- Chop bell peppers and red onion into bite-sized pieces; heat avocado oil in a large skillet over medium-high heat.
- Add ground turkey and cook 6–7 minutes, breaking it into small pieces and stirring often, until it reaches 165°F internally.
- Stir in peppers, onion, and cumin, then cook 8 minutes, stirring occasionally, until peppers are soft and slightly charred at the edges.
- Finely chop cilantro and squeeze lime juice into the skillet, then stir until combined.
- Divide evenly among four plates and serve warm.
- Picky eater tip: serve the plain cooked turkey on its own, with the peppers and lime on the side.
- Make ahead: chop the peppers and onion up to 2 days ahead and store covered in the fridge.
On the side: Steamed rice (20 min)
1 cup long grain white rice
- Rinse the rice. Bring twice as much water as rice to a boil with a pinch of salt, stir in the rice, cover and simmer on low for 18 minutes.
- Take it off the heat, keep the lid on 5 minutes, then fluff with a fork.
Nutrition per serving
- Protein
- 36 g
- Carbohydrates
- 12 g
- Fiber
- 2 g
- Sugar
- 2 g
- Fat
- 12 g
- Saturated fat
- 3 g
- Sodium
- 580 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop