Iron-Rich Turkey and Bell Pepper Skillet

Heat the olive oil in a large skillet over medium-high heat.

Add the diced yellow onion and minced garlic, sautéing for 3 to 4 minutes until fragrant and translucent.

Add the ground turkey to the skillet. Break it apart with a wooden spoon and cook thoroughly until completely browned and no pink remains throughout.

Add the sliced red and green bell peppers to the skillet, stirring to combine with the cooked turkey.

Season the mixture with ground cumin, smoked paprika, dried oregano, salt, and black pepper.

Pour in the low-sodium vegetable broth, lower the heat to medium, and let simmer for 5 minutes until the bell peppers are tender-crisp and the liquid has slightly reduced.

Stir in the fresh spinach and cook for 2 more minutes until wilted and incorporated.

Remove from heat, check that the turkey is steaming hot and fully cooked, and serve warm.