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Mediterranean Turkey & Veggie Skillet

Ingredients

  • 1 pound lean ground turkey
  • 1 med. zucchini - quartered lengthwise then sliced
  • 1 med. yellow crookneck squash (or two zucchini) - cut in similar sized pieces as the zucchini
  • 1/2 bell pepper - diced (or use the whole pepper)
  • 1/2 small red onion - diced (may substitute yellow onion)
  • 1-2 tbsp minced garlic (or substitute 2-3 fresh cloves)
  • 1 tbsp olive oil
  • 1 can black beans, drained and rinsed - 15 ounce can
  • 1 can diced tomatoes (undrained) - 14 1/2 ounce can
  • 1 tbsp balsamic vinegar
  • salt and pepper to taste
  • 1 tsp dried oregano
  • 1/4 cup jarred banana peppers, + a splash of the juice

Instructions

  1. In large skillet, heat oil over medium-high heat. Add turkey, zucchini, yellow squash, onion, bell pepper, garlic, oregano, salt and pepper. Cook 10-12 minutes or until turkey is no longer pink and veggies are tender. Break up turkey into crumbles while cooking.

  2. Drain excess grease.

  3. Add drained and rinsed black beans, tomatoes, banana peppers and balsamic vinegar. Heat through.

  4. Taste and adjust seasonings. May add a bit more juice from banana peppers, as well. I also added a squirt of sriracha.

  5. Serve over cooked couscous, rice, or quinoa. Sprinkle with feta cheese if desired.