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Spicy ’n’ Saucy Turkey & Bell Pepper Bowls
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Spicy ’n’ Saucy Turkey & Bell Pepper Bowls

Spicy ’n’ Saucy Turkey & Bell Pepper Bowls

with Roasted Zucchini Couscous

This bowl hits all the high notes: It’s saucy, savory, and a little (or a lot) spicy. Plus, it’s packed with protein and veggies all served over one of our favorite bowl bases: savory, stock-simmered springy-chewy pearl couscous studded with tender roasted zucchini. It’s topped with a mixture of sautéed ground turkey with caramelized onion, bell pepper, and chili flakes all simmered in our signature marinara. Just another easy, wholesome, and delicious 30-minute dinner idea for you!

Calorie Smart

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes


serving amount

1 unit


1 unit

Yellow Onion

1 unit

Bell Pepper

2.5 ounce

Israeli Couscous

(Contains Wheat)

1 unit

Chicken Stock Concentrate

10 ounce

Ground Turkey

1 teaspoon

Chili Flakes

5 ounce

Marinara Cup

Not included in your delivery

2 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories520 kcal
Fat18 g
Saturated Fat4 g
Carbohydrate54 g
Sugar10 g
Dietary Fiber5 g
Protein35 g
Cholesterol100 mg
Sodium520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small pot
Large Pan



• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve, peel, and dice onion. Core, deseed, and dice bell pepper into ½-inch pieces.

Roast Zucchini

• Toss zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack, tossing halfway through, until lightly browned and tender, 14-16 minutes.

Cook Couscous

• Meanwhile, in a small pot, combine couscous, stock concentrate, and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. • Keep covered off heat until Step 5.

Cook Turkey & Bell Pepper

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion; season with salt. Cook, stirring occasionally, until softened and lightly browned, 6-8 minutes. • Add turkey*, bell pepper, and as many chili flakes as you like. Season generously with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through and bell pepper is softened and lightly browned, 4-6 minutes. • Stir in marinara and cook, stirring constantly, until sauce is warmed through and everything is thoroughly combined, 1-2 minutes.

Finish Couscous

• Fluff couscous with a fork; gently stir in roasted zucchini. Taste and season with salt and pepper if desired.


• Divide couscous and saucy turkey and bell pepper between bowls in separate sections and serve.

Ground Turkey is fully cooked when internal temperature reaches 165°.