Heat 1 teaspoon oil in large skillet over medium heat. Add bell pepper and cook about 3 minutes or until crisp-tender, stirring occasionally-tender. Remove from skillet.
Add ½ teaspoon oil in same skillet. Add sugar snap peas; cook 1 to 2 minutes or until crisp-tender, stirring occasionally. Remove from skillet.
Add remaining 1 teaspoon oil in same skillet; increase heat to medium-high. Add half of turkey and garlic; cook 3 to 4 minutes or until browned, stirring occasionally. Transfer turkey mixture to medium bowl. Repeat with remaining turkey. Stir ⅓ cup peanut sauce into cooked turkey mixture; let cool slightly.
Squeeze rice pouches to loosen. Divide rice among four microwave-safe bowls with lids. Arrange bell pepper, sugar snap peas, carrots and edamame over rice. Top evenly with turkey mixture; sprinkle with peanuts and green onions. Cover and promptly refrigerate up to 3 days. To reheat, remove lid. Loosely cover with paper towel; microwave on HIGH about 2 minutes or until heated through. Serve with lime wedges and drizzle with additional peanut sauce.
Ingredients
2½ teaspoons vegetable oil, divided
1 large red bell pepper, seeded and cut into ¼-inch-wide strips
1 cup sugar snap peas, trimmed and cut diagonally into ¼-inch-thick slices
1 pound BUTTERBALL® Fresh All Natural Ground Turkey
4 cloves garlic, minced
⅓ cup prepared Thai peanut sauce, plus additional for serving
