Description
Enjoy fast gluten free skillet dinners Easy one pan meal recipes cooking techniques for stress free delicious weeknight dinners Try them now
Ingredients
Scale
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 unit bell pepper, any color, diced
- 2 cloves garlic, minced
- 14.5 ounces canned diced tomatoes, undrained
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh spinach
- 1 cup shredded mozzarella cheese
Instructions
- Heat the olive oil in your large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until it’s no longer pink. This should take about 5-7 minutes.
- Add the diced onion and bell pepper to the skillet with the turkey. Sauté for another 4-5 minutes, until the vegetables begin to soften. Stir in the minced garlic and cook for one more minute, until it becomes fragrant.
- Pour in the diced tomatoes, chicken broth, Italian seasoning, salt, and pepper. Give everything a good stir. Let the mixture come to a gentle simmer and cook for about 5 minutes, allowing the flavors to get to know each other.
- Turn off the heat and stir in the fresh spinach. It will wilt perfectly from the residual heat in the pan. Sprinkle the shredded mozzarella cheese evenly over the top.
- If your skillet is oven-safe, place it under your oven’s broiler for 2-3 minutes, just until the cheese is melted, bubbly, and delightfully golden in spots. Keep a close eye on it! If your skillet isn’t oven-safe, simply place a lid on the skillet for a few minutes to trap the heat and melt the cheese.
Notes
A quick and cozy gluten free one-pan skillet meal, ready in under 30 minutes. Featuring ground turkey, peppers, spinach, and melted mozzarella for a family-approved dinner with minimal cleanup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 345 kcal
- Sugar: 4 g
- Fat: 22 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g