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Ground Turkey Philly Cheese Bowls - A Lighter Take on a Classic

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground turkey (93% lean is ideal)
  • 1 large yellow onion, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced (optional, for color and sweetness)
  • 8 ounces mushrooms, sliced (optional but great for umami)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil or avocado oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/2 teaspoon dried oregano
  • Salt and black pepper, to taste
  • 1/2 cup low-sodium beef broth or chicken broth
  • 4 slices provolone or 1 cup shredded provolone/monterey jack
  • 2 ounces cream cheese or 1/3 cup half-and-half (for a quick cheese sauce, optional)
  • Cooked base: 3 cups cooked white or brown rice, cauliflower rice, or roasted diced potatoes
  • Optional garnishes: chopped parsley, red pepper flakes, pickled jalapeños

Method
 

  1. Prep the base. Cook rice, cauliflower rice, or roasted potatoes so it’s ready when the turkey is done. Keep warm.
  2. Slice the veggies. Thinly slice the onion and peppers. If using mushrooms, slice them as well. Mince the garlic.
  3. Start with the vegetables. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onions and peppers with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until softened and lightly browned. If using mushrooms, add them after 3 minutes so they release moisture and brown.
  4. Move veggies aside. Push the vegetables to the edges of the skillet. Add the remaining oil to the center.
  5. Brown the turkey. Add ground turkey to the center, breaking it up with a spatula. Season with salt, pepper, onion powder, garlic powder, smoked paprika, and oregano. Cook 5–7 minutes until no longer pink and lightly browned.
  6. Add aromatics and umami. Stir in garlic and Worcestershire sauce. Cook 30–60 seconds, until fragrant.
  7. Deglaze. Pour in the broth, scraping up browned bits. Let it simmer 2–3 minutes to reduce slightly. This keeps the meat juicy and flavorful.
  8. Make it cheesy. Two easy options: Slice-melt: Lay provolone slices over the turkey-veggie mixture. Cover the skillet for 1–2 minutes until melted.
  9. Quick sauce: Reduce heat to low. Stir in cream cheese (or half-and-half) and shredded provolone until smooth and melty.
  10. Assemble the bowls. Spoon your base into bowls. Top with the cheesy turkey and veggie mixture. Add garnishes if you like.
  11. Taste and finish. Add a final pinch of salt, black pepper, or red pepper flakes to brighten the flavors.