Mediterranean Turkey Skillet
I've always heard that it’s important to eat a rainbow of colors to get all of the nutrients we need. Thanks to my garden-grown veggies, this dish certainly fits the bill. —Nicole Ehlert, Burlington, Wisconsin
Ingredients
- 1 tablespoon olive oil
- 1 package (20 ounces) lean ground turkey
- 2 medium zucchini, quartered lengthwise and cut into 1/2-inch slices
- 1 medium onion, chopped
- 2 banana peppers, seeded and chopped
- 3 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
Reviews
Made this today as I've been wanting to try. It was so delicious. I did make one minor adjustment and added a few more bits of basalmic vinegar. It gave it the kick that it needed. It was not overly spicy and the zucchini was a bit on the crunchy side. Thank you for posting. Will have to peruse the site for more delicious recipes...
Picky wife loved it!
My family liked this better than a more complicated turkey meatsauce I was making. Very easy and quick, insanely healthy, and even my picky eater was asking for thirds and ate more than he had of my food in weeks. Great addition. I used a frozen bag of Chopped onions, and frozen bell peppers in place of banana- i think you could use green beans or whatever. Served with brown rice but could picture pasta too. Great!
This one is a keeper for our house full of teenagers. It has lots of flavor and texture. I like that it includes the so many healthy food groups in one dish. I can't get fresh banana peppers, so we add jarred ones at the end, which everyone loves. I usually serve it on top of egg noodles or plain rice.