Pesto Turkey Roasted Red Pepper (Printable)
Tender turkey with basil pesto and roasted red peppers in a quick one-pan skillet.
# List of ingredients:
→ Proteins
01 - 1 lb ground turkey
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 1 cup roasted red peppers, sliced (from jar, drained)
05 - 2 cups baby spinach, roughly chopped
→ Sauces & Seasonings
06 - 1/3 cup basil pesto (store-bought or homemade)
07 - 1/2 tsp salt
08 - 1/4 tsp freshly ground black pepper
09 - 1/2 tsp dried oregano
10 - 1/4 tsp red pepper flakes (optional)
→ Oils
11 - 2 tbsp olive oil
→ Finishing
12 - 1/4 cup grated Parmesan cheese
13 - Fresh basil leaves, for garnish (optional)
# Steps:
01 - Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent.
02 - Add the minced garlic and cook for 30 seconds until fragrant.
03 - Add the ground turkey. Cook, breaking it up with a spatula, until browned and cooked through, about 6–8 minutes.
04 - Stir in the roasted red peppers, salt, pepper, oregano, and red pepper flakes. Cook for 2 minutes to combine flavors.
05 - Add the chopped spinach and cook until wilted, about 1–2 minutes.
06 - Reduce heat to low. Stir in the pesto until everything is well coated and heated through, about 2 minutes.
07 - Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves if desired. Serve hot.
# Expert Advice:
01 -
- The entire dish comes together in under 40 minutes with minimal cleanup afterward
- Layers of flavor develop quickly without requiring any advanced techniques
02 -
- Ground turkey releases more moisture than beef so expect some liquid as it browns
- Adding spinach last prevents it from becoming completely mushy
03 -
- Drain roasted red peppers thoroughly or your sauce will become watery
- Let the turkey get golden brown in spots for better texture