Quick Creamy Red Pepper Bulgur with Spiced Turkey and Pumpkin Seeds

Instructions

1. 1

   1. Heat a large deep skillet over medium-high heat for 1 minute. Add the pumpkin seeds and toast for 2 minutes, shaking the pan, until fragrant. Transfer to a plate.

2. 2

   2. In the same skillet, add 1 tablespoon olive oil. Add the ground turkey, 1 teaspoon smoked paprika, cumin, oregano, 1/2 teaspoon salt, and black pepper. Cook for 5 to 6 minutes, breaking it up with a spoon, until the turkey is fully cooked and reaches 165°F/74°C. Transfer to a bowl and set aside.

3. 3

   3. Reduce to medium heat. Add the remaining tablespoon of olive oil and cook the red onion for 2 minutes. Add the garlic and cook 30 seconds more.

4. 4

   4. Stir in the roasted red pepper, the remaining smoked paprika, and the bulgur. Cook for 1 minute so the bulgur is well coated.

5. 5

   5. Pour in the chicken broth and bring to a gentle boil. Cook for 8 to 10 minutes over medium-low heat, stirring once or twice, until the bulgur is tender and most of the liquid has been absorbed.

6. 6

   6. Add the fresh spinach and stir for 1 minute until wilted. Turn off the heat and let it stand for 1 minute so the mixture cools slightly.

7. 7

   7. In a small bowl, mix the Greek yogurt with the lemon zest and lemon juice. Stir it into the skillet off the heat until creamy. Adjust with the remaining salt if needed.

8. 8

   8. Return the spiced turkey to the skillet and gently stir for 1 minute to warm through. Serve the creamy bulgur topped with the toasted pumpkin seeds.