1¼ pounds ground turkey (99% lean if possible)
1 yellow bell pepper
1 orange bell pepper
1 bottle (12 ounces) teriyaki sauce (such as Sunbird Honey Teriyaki or Kikkoman Honey & Pineapple)
3½ ounces hoisin sauce
2 cups cooked white rice
In a large pan over medium-high heat, browning the ground turkey until no longer pink.
While the turkey is cooking, core and slice the peppers.
Drain what little grease there is from the turkey, then add the peppers and cook on low for about 3 to 4 minutes.
Pour the entire bottle of teriyaki sauce in and stir; add the hoisin sauce and stir well. Continue to cook on low heat for about 5 more minutes, stirring occasionally. Serve over white rice.
Serves four to five.
Cook's note: You can add more or different vegetables if you choose. I've tried this with onions, water chestnuts, red bell peppers and bamboo shoots.