20-Minute "Cheat Code" Turkey & Orzo "Stuffed Pepper" Skillet

Instructions

1. 1

   Dice your 1 large yellow onion and 2 large bell peppers. If you're using store-bought pre-diced veggies, give yourself a high five and skip to the next step.

   5 min

   Tip: I like to chop the peppers roughly the same size as the orzo will be once it expands, so you get a little bit of everything in each bite.

2. 2

   Heat a large, deep skillet over medium-high heat. Add 1 tbsp olive oil, then toss in the 1 lb ground turkey, the diced onions, and the diced bell peppers. Break the turkey apart with a wooden spoon and cook until the meat is browned and the veggies start to soften, about 6-7 minutes.

   7 min

   Tip: Don't constantly stir the meat. Let it sit for a minute or two at a time so it develops a nice golden-brown crust—that's where the flavor lives.

3. 3

   While the meat browns, quickly mince your 3 cloves garlic.

   2 min

   Tip: A garlic press is your best friend on weeknights.

4. 4

   Lower the heat to medium. Stir the minced garlic, 1 tbsp Italian seasoning, 1 tsp kosher salt, and 1/2 tsp black pepper into the skillet. Immediately add the 1 cup dry orzo pasta and stir constantly for about 1 minute until the orzo smells slightly toasty.

   2 min

   Tip: Toasting the dry orzo in the residual turkey fat adds a deep, nutty flavor that elevates the whole dish.

5. 5

   Pour in the 1 (14.5 oz) can fire-roasted diced tomatoes (juices and all) and the 2 cups chicken broth. Give everything a really good stir, scraping up any browned bits from the bottom of the pan.

   2 min

   Tip: Fire-roasted tomatoes are a major cheat code. They bring a smoky sweetness you just don't get from standard canned tomatoes.

6. 6

   Bring the liquid to a rapid simmer, then immediately turn the heat down to low. Cover the skillet tightly with a lid and let it cook undisturbed until the orzo is tender and has absorbed most of the liquid, about 10-12 minutes.

   12 min

   Tip: If your stove runs hot, give it a quick stir halfway through so the orzo doesn't stick to the bottom.

7. 7

   Remove the lid and give the skillet a gentle stir. Sprinkle the 1 cup shredded mozzarella cheese evenly over the top. Put the lid back on for 2 minutes, just off the heat, until the cheese is beautifully melted. Garnish with 2 tbsp fresh parsley if you want to be fancy.

   3 min

   Tip: Let it sit for about 5 minutes before serving; the sauce will thicken up beautifully as it cools slightly.