Ingredients

• 1 tablespoon olive oil
• 2 medium yellow onions, sliced thin from pole to pole
• 1 medium green bell pepper, diced medium
• 1 tablespoon finely chopped garlic
• 1 tablespoon chili powder
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup uncooked millet or white rice
• 1 pound ground turkey
• 1 (28-ounce) can diced tomatoes
• 1/4 cup chopped cilantro
• 2 ounces (about 3/4 cup) coarsely grated cheese--Monterey jack, pepper jack, cheddar, or a combination
• Sour cream or plain yogurt to serve (optional)

Directions

1. just oven rack to middle position and preheat oven to 350. Heat olive oil in heavy-bottomed 12-inch skillet over medium heat until shimmer. Add onions and peppers to skillet and cook, stirring occasionally, until vegetables are soft but not yet brow, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute.

2. Add the chili powder, salt, freshly ground pepper, and millet (or rice) and cook, stirring frequently, until lightly toasted, about 2 minutes. Add ground turkey and break up with wooden spoon. Cook, stirring frequently, until crumbly and no longer pink, about 5 minutes. Remove from heat and add tomatoes and their liquid along with cilantro.

3. Pour mixture into greased 9×13 baking dish and top with the grated cheese. Cover with aluminum foil and bake 30 minutes; remove foil and bake 15 minutes longer. Serve hot with extra chopped cilantro and sour cream or yogurt.

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