Turkey Taco Skillet with Microwave Rice and Peppers

Wash, core, and chop 2 medium bell peppers into 1/2-inch pieces.

Heat 1 tbsp olive oil in a large cast-iron skillet over medium-high heat. Add the chopped bell peppers and sauté for 3 to 4 minutes until they begin to soften.

Add 2.5 lb raw ground turkey to the skillet. Use a wooden spoon to break the meat apart and cook for 6 to 8 minutes, pan-searing until it is fully browned and no longer pink.

Stir in 1.5 tbsp chili powder, 1.5 tsp ground cumin, 1 tsp garlic powder, 1.5 tsp salt, 1/2 tsp black pepper, and 1/4 cup water. Simmer for 2 minutes until the liquid reduces and coats the turkey evenly.

While the skillet simmers, place 2 microwaveable white rice pouches in the microwave and heat according to package instructions (usually 90 seconds per pouch).

Measure out 1 lb of the cooked, seasoned turkey and pepper mixture from the skillet. Place it into an airtight container, let it cool slightly, then cover and refrigerate to use for Day 4 lunch.

Divide the heated rice from the pouches among 3 serving plates. Top each plate with the remaining turkey and pepper mixture from the skillet, and sprinkle 1 cup shredded cheddar cheese evenly over the warm portions to melt.