Step 1

Wash and dry the fresh produce.

Step 2

Seed and small dice the bell peppers.

Step 3

Peel and small dice onions. Peel and mince garlic.

Step 4

Heat a large pot over medium heat.

Step 5

Once the pot is hot, add the oil, bell pepper, onion, garlic, and ground turkey. Break apart the turkey with a spoon until crumbly. Stirring occasionally, cook until turkey is cooked through and vegetables are tender, 7-9 minutes.

Step 6

Add the pasta, tomatoes, water, and spices to the pot. Stir and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally until pasta is cooked and most of the water is absorbed, 15 minutes.

Step 7

Meanwhile, coarsely grate the cheddar.

Step 8

Shave the cilantro leaves off the stems; discard the stems and mince the leaves.

Step 9

Once the pasta is done, remove from heat. If more than ¾ cup of liquid is remaining in the pot, carefully strain off excess liquid using a colander.

Step 10

Add cheese, yogurt, and half of the cilantro to the pot with the pasta and stir until cheese is melted and creamy.

Step 11

To serve, divide pasta between bowls. Garnish with remaining cilantro. Enjoy!