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Caldereta-Style Ground Turkey
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Caldereta-Style Ground Turkey

Caldereta-Style Ground Turkey

with Peppers, Peas and Rice

We've quickened up this traditional Filipino tomato-based stew by using minced turkey! Full of peppers, peas, garlic and a hint of soy, this hearty stew is a perfect family dinner.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes


serving amount

250 g

Ground Turkey

¾ cup

Jasmine Rice

370 mL

Crushed Tomatoes with Garlic and Onion

1 tbsp

Garlic Puree

56 g

Green Peas

113 g

Carrot, chopped

160 g

Sweet Bell Pepper

1 tbsp

Soy Sauce

(Contains Soy, Wheat)

1 unit

Vegetable Broth Concentrate

2 unit

Green Onion

1 tsp

Chili Flakes

1 tsp

Garlic Salt

Not included in your delivery

¼ tsp


1 tbsp


0.19 tsp


0.13 tsp



Nutrition Values

Calories710 kcal
Fat18 g
Saturated Fat4 g
Carbohydrate98 g
Sugar22 g
Dietary Fiber9 g
Protein36 g
Cholesterol110 mg
Sodium2360 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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Pot


Cook rice

Before starting, wash and dry all produce. Thinly slice green onion whites. (NOTE: Keep the greens, we'll use them in step 5) Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then green onion whites, half the garlic puree and rice. Cook, stirring often, until garlic is fragrant 1-2 min. Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Cook turkey

While rice cooks, heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Season turkey with 1 tsp garlic salt (dbl for 4 ppl) and pepper.

Cook veggies

While turkey cooks, core, then cut pepper into 1/2-inch pieces. Add peppers and carrots to the pot with turkey. Cook, stirring occasionally, until veggies are tender-crisp, 3-4 min.

Make sauce

Add soy sauce and remaining garlic to the pot with turkey. Cook, stirring constantly, until sauce is fragrant and slightly reduced, 1 min. Add broth concentrate, crushed tomatoes, peas, 1/4 tsp sugar and 1/2 cup water (dbl both for 4 ppl). Bring to a boil over high. high. Once boiling, reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly and veggies are tender, 4-5 min. Season with salt and pepper.

Finish and serve

While caldereta simmers, thinly slice remaining green onions. Fluff rice with a fork, then season with 1/4 tsp garlic salt (dbl for 4 ppl). Divide rice between bowls. Top with turkey caldereta, then sprinkle over remaining green onions. Sprinkle chili flakes over top, if desired.