Veggie-Loaded Turkey Picadillo

Ingredients:

• 1 lb lean ground turkey 
• 1 cup zucchini, diced small
• 1 cup red and green bell pepper, diced
• ½ cup frozen peas
• 1 can (14.5 oz) no-salt-added diced tomatoes
• ½ cup yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ¼ tsp black pepper
• 1 tbsp olive oil
• Optional: 2 tbsp tomato paste for added depth
• Optional garnish: fresh cilantro, lime wedge

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 1 minute more.
2. Add ground turkey and break apart with a spoon. Cook 6–8 minutes until no longer pink.
3. Stir in cumin, paprika, oregano, and black pepper. Add tomato paste if using and cook 1 minute.
4. Add diced tomatoes (with juices), zucchini, and bell pepper. Stir to combine.
5. Simmer uncovered for 10–12 minutes until vegetables are tender and sauce has thickened slightly.
6. Stir in frozen peas during the last 2 minutes of cooking.
7. Serve over brown rice, cauliflower rice, or with warm corn tortillas.

Notes & Substitutions:

• Swap ground turkey for 93% lean ground beef or plant-based crumbles
• Add a diced potato for a more traditional Cuban-style picadillo
• Stir in a small handful of raisins and green olives for a sweet-savory variation
• Leftovers keep well refrigerated for up to 4 days