Low-Glycemic Turkey and Bell Pepper Skillet

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until translucent.

Add the minced garlic and ground turkey to the skillet. Cook, breaking up the meat with a wooden spoon, until the turkey is fully browned and cooked through, about 6 to 8 minutes.

Add the sliced red and yellow bell peppers to the skillet along with the dried oregano, ground cumin, salt, and black pepper. Stir well to combine.

Pour in the chicken broth, reduce the heat to medium-low, and cover the skillet with a lid. Let it simmer for 5 to 6 minutes until the peppers are tender-crisp.

Remove the lid, stir everything together, and allow any excess liquid to evaporate for 1 to 2 minutes.

Garnish with freshly chopped parsley and serve warm.