Spiced Garlic Turkey and Roasted Red Pepper Lettuce Cups

These lettuce cups deliver a huge hit of savory, smoky flavor while keeping things light and protein-forward. Lean ground turkey is browned with plenty of garlic, smoked paprika, and cumin, then simmered with sweet roasted red peppers for a Mediterranean-inspired filling that's rich without being heavy. Spooned into crisp, cool butter lettuce leaves and topped with a garlicky Greek yogurt sauce, every bite balances warm spice with bright, fresh crunch. This recipe is an ideal high-protein lunch: each serving delivers a substantial dose of lean protein from both the turkey and the Greek yogurt, while the lettuce cups keep refined carbs out of the picture entirely. It's quick enough for a weekday meal prep session, naturally gluten-free, and endlessly customizable with your favorite toppings like feta, cucumber, or a squeeze of lemon. Serve two or three cups per person for a satisfying, energizing midday meal that supports muscle maintenance and keeps you full for hours.

Ingredients

• 1 lbground turkey, 93% lean
• 1 tbspolive oil
• 5 clovesgarlic cloves, divided, minced
• 0.5 cupyellow onion, diced
• 1.5 tspsmoked paprika
• 1 tspground cumin
• 0.25 tspred pepper flakes, optional, to taste
• 0.75 tspsalt, divided
• 0.25 tspblack pepper
• 1 cuproasted red peppers, jarred, drained and chopped
• 1 tbsptomato paste
• 0.25 cupchicken broth
• 1 cupplain Greek yogurt
• 1 tbsplemon juice
• 1 headbutter lettuce, leaves separated, washed
• 2 tbspfresh parsley, chopped, for garnish
• 0.33 cupfeta cheese, crumbled, optional

Method

1. Make the garlicky yogurt sauce: in a small bowl, stir together the Greek yogurt, 1 minced garlic clove, lemon juice, and a pinch of salt. Cover and refrigerate until ready to serve.
2. Dice the onion and mince the remaining garlic cloves; chop the roasted red peppers and parsley.
3. Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. 3:00
4. Add the minced garlic and cook until fragrant, about 30 seconds. 0:30
5. Add the ground turkey, smoked paprika, cumin, red pepper flakes, salt, and black pepper. Break up the turkey with a wooden spoon and cook until no longer pink, about 6-7 minutes. 7:00
6. Stir in the tomato paste, roasted red peppers, and chicken broth. Simmer until the liquid reduces slightly and flavors meld, about 4-5 minutes. 5:00
7. Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat.
8. Arrange the butter lettuce leaves on a serving platter. Spoon the warm turkey mixture into each lettuce cup.
9. Top each cup with a dollop of garlicky yogurt sauce, a sprinkle of parsley, and crumbled feta if using. Serve immediately.