Ground Turkey Fajita Bowls

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This ground turkey rice bowl is a satisfying meal that’s perfect for busy weeknights. Lean ground turkey is cooked with savory seasonings like chili powder, cumin and oregano before being tossed with pico de gallo. The mixture pairs well with brown rice and sautéed onions and peppers to create a hearty dinner.

A recipe image of Ground Turkey Rice Bowl.
Credit:

Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood.

Active Time:
40 mins
Total Time:
40 mins
Servings:
4
  • Everything cooks in one skillet for easy cleanup. 
  • Brown rice adds protein and fiber to help you feel full for longer. 
  • Bell peppers add color to this dish and also provide nutrients that can help reduce inflammation.

This Ground Turkey Fajita Bowls is the perfect solution when time is short but you still want something nutritious for dinner. Lean ground turkey gets seasoned with cumin, chili and oregano to create a deliciously savory filling for these grain bowls. It’s served over a bed of nutty, fiber-packed brown rice and sautéed sweet onions and bell peppers, creating a colorful, nutrient-packed bowl. This recipe comes together easily, makes great leftovers and delivers big fajita-inspired flavor with simple ingredients. Read on for our best tips and tricks below. 

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

  • Want to mellow the heat? Opt for mild salsa and skip the jalapeños.
  • This is a great dish to make when you have leftover brown rice on hand. If you don’t want to cook brown rice from scratch, opt for microwave brown rice from a package.
  • If you’re in a time crunch, use pre-sliced onions and peppers from the produce section or a frozen fajita veggie blend to save on prep time.

Nutrition Notes

  • Ground turkey is an excellent source of protein in these grain bowls. Eating enough protein is important for a wide array of bodily functions, including digestion and energy production. The ground meat is lower in saturated fat to support a healthy heart. 
  • Brown rice is an easy way to add more protein and fiber to this dish. Fiber is a key nutrient that supports gut health, lowers risk of type 2 diabetes and more. You can substitute white rice if you don’t have brown on hand, but it will lower the amount of fiber in the dish. 
  • Bell peppers contain phytochemicals and nutrients that have anti-inflammatory properties to reduce inflammation in the body as well as prevent it from developing. The colorful vegetable may also help prevent memory loss due to the presence of flavonoids, phenolic acids and carotenoids.
  • Corn is low in calories and high in fiber, a powerful combination that can help you feel full for longer while also helping with weight loss. Thanks to its fiber content, which works to slow digestion, corn is a low-glycemic food.
Ingredients arranged on a countertop including ground turkey rice corn red peppers avocado spices and other components for a rice bowl

Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood.

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Ingredients

Original recipe (1X) yields 4 servings

  • tablespoons extra-virgin olive oil, divided

  • 1 large white onion, sliced (about 3 cups)

  • 2 medium red bell peppers, sliced (about cups)

  • 1 cup corn kernels, fresh or thawed

  • teaspoons chili powder, divided

  • 1½ teaspoons dried oregano, divided

  • ¾ teaspoon salt, divided

  • 1 pound lean ground turkey

  • 1 cup pico de gallo

  • ½ cup water

  • teaspoons garlic powder

  • 1 teaspoon ground cumin

  • ½ cup reduced-fat sour cream

  • 2 tablespoons chopped fresh cilantro, plus more for garnish

  • 1 tablespoon lime juice

  • 2 cups hot cooked brown rice

  • 1 large avocado, quartered

  • 1 small jalapeño pepper, thinly sliced (4 tablespoons)

Directions

  1. Heat 1½ teaspoons oil in a large skillet over medium heat until shimmering. Add sliced onion; cook, stirring occasionally, until translucent, about 3 minutes. Add sliced bell peppers and 1 cup corn; cook, stirring occasionally, until the peppers are crisp-tender, about 5 minutes. Stir in ½ teaspoon each chili powder and oregano and ¼ teaspoon salt; cook, stirring constantly, until the spices are fragrant, about 30 seconds. Transfer to a large plate. Wipe the skillet clean.

    Sauted vegetables including red bell peppers onions and corn in a skillet

    Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood.

  2. Heat the remaining 1 tablespoon oil in the skillet over medium heat until shimmering. Add 1 pound ground turkey; cook, stirring often, until no longer pink on the outside, about 3 minutes. Stir in 1 cup pico de gallo, ½ cup water, 1½ teaspoons garlic powder, 1 teaspoon cumin and the remaining 1 teaspoon each chili powder and oregano and ½ teaspoon salt. Continue to cook, stirring occasionally, until the liquid is nearly absorbed, 6 to 8 minutes. Remove from heat.

    Cooked ground turkey in a skillet part of a recipe preparation sequence

    Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood.

  3. Whisk ½ cup sour cream, 2 tablespoons cilantro and 1 tablespoon lime juice together in a small bowl until combined. Divide 2 cups rice among 4 bowls; top evenly with turkey mixture, bell pepper mixture, quartered avocado and sliced jalapeños. Dollop each bowl with 2 tablespoons sour cream mixture. Garnish with cilantro, if desired.

    Mixing bowl with yogurt sauce and a whisk placed on a green cloth

    Photographer: Jen Causey, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Hannah Greenwood.

Frequently Asked Questions

  • Can I use a different type of meat?

    Ground chicken or lean ground beef would work well in this recipe. You could also try vegetarian options like crumbled tofu or plant-based meat.

  • What other veggies can I use?

    Try poblano peppers in place of the bell peppers, or swap out the corn for diced zucchini or summer squash.

EatingWell.com, August 2025

Nutrition Facts (per serving)

570 Calories
18g Fat
62g Carbs
46g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size about 1¾ cups
Calories 570
% Daily Value *
Total Carbohydrate 62g 23%
Dietary Fiber 10g 35%
Total Sugars 15g
Added Sugars 0g 0%
Protein 46g 92%
Total Fat 18g 23%
Saturated Fat 5g 24%
Cholesterol 91mg 30%
Vitamin A 199µg
Vitamin C 114mg 127%
Vitamin D 0µg
Vitamin E 4mg 23%
Folate 111µg
Vitamin K 25µg
Sodium 723mg 31%
Calcium 135mg 10%
Iron 4mg 22%
Magnesium 144mg 34%
Potassium 1365mg 29%
Zinc 4mg 39%
Vitamin B12 1µg
Omega 3 0g

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by
Alex Loh
Square Headshot of Alex Loh
Alex Loh is EatingWell's food editor. As part of the food team, she creates healthy, delicious recipes for the EatingWell audience. Alex also writes informative food and cooking articles that range from how to store ground beef to the best picks from Trader Joe's. Alex conducts product and taste tests to find the best options, from salad spinners to salsas.
and
Hilary Meyer
Hilary Meyer
Hilary Meyer is a recipe developer, tester, and content creator. After graduating from culinary school, she started working the EatingWell Test Kitchen in 2006, developing and testing recipes.