Turkey and Red Pepper Hash Recipe

Name: Turkey and Red Pepper Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (28-ounce) can tomatoes, with juice; 2 tablespoons canola oil; 1 medium red onion, finely chopped; 2 red bell peppers, cut in small (1/4 inch) dice; 2 large garlic cloves, minced; Salt to taste; 1 1/2 pounds ground turkey; 10 black peppercorns, ground in a spice mill; 1 teaspoon ground cinnamon; 2 teaspoons medium-hot chili powder; 4 cloves, ground in a spice mill (1/2 teaspoon ground cloves); 1 tablespoon plus 1 teaspoon rice vinegar; 12 to 16 corn tortillas; 3 tablespoons chopped cilantro

Servings: persons

1 (28-ounce) can tomatoes, with juice
2 tablespoons canola oil
1 medium red onion, finely chopped
2 red bell peppers, cut in small (1/4 inch) dice
2 large garlic cloves, minced
Salt to taste
1 1/2 pounds ground turkey
10 black peppercorns, ground in a spice mill
1 teaspoon ground cinnamon
2 teaspoons medium-hot chili powder
4 cloves, ground in a spice mill (1/2 teaspoon ground cloves)
1 tablespoon plus 1 teaspoon rice vinegar
12 to 16 corn tortillas
3 tablespoons chopped cilantro

1
Blend the tomatoes with their juice until smooth in a food processor fitted with the steel blade or in a blender.
2
Set aside.
3
Heat the oil over medium heat in a large, heavy nonstick skillet.
4
Add the onion.
5
Cook, stirring, until tender, three to five minutes.
6
Add the bell peppers, garlic and a pinch of salt.
7
Cook, stirring, until crisp-tender, about five minutes.
8
Add the turkey to the pan and season with salt, ground pepper, cinnamon, chili powder and cloves.
9
Raise the heat to medium-high, and press the turkey into a layer in the pan.
10
Let it brown for a minute or two.
11
Continue to stir, press down into the pan and cook until all of the meat is nicely browned.
12
Stir in the pureed tomatoes and vinegar, and bring to a simmer.
13
Turn the heat to medium-low, and simmer uncovered, stirring often, until the tomatoes have cooked down and caramelized slightly, 20 to 30 minutes.
14
Taste and adjust seasoning.
15
Remove from the heat, serve on hot corn tortillas and sprinkle with chopped cilantro.
16
Alternatively, use as a filling for enchiladas, quesadillas or vegetables.

800

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (28-ounce) can tomatoes, with juice, 2 tablespoons canola oil, 1 medium red onion, finely chopped, 2 red bell peppers, cut in small (1/4 inch) dice, and more.

Yes, Turkey and Red Pepper Hash falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey and Red Pepper Hash

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions