If you don't have pre-cooked brown rice, start making your rice while the rest of your meal is prepped and cooking. (I like to make ahead and freeze packets of brown rice since the cooking time is longer than for white rice.)

Finely dice all the bell pepper and onion and mince the garlic. Heat a tablespoon of olive oil over medium heat in a sauté pan and then add the pepper and onion. Sauté until the pepper and onion are softened. Scoop onion mixture out of pan and set aside.

Next brown the ground turkey. Drain any excess fat, if necessary. Then add then add the garlic and simmer a minute or two more. Add the onion and bell pepper mixture back to the pan.

Add the diced tomatoes, tomato sauce, water, tomato paste, lemon juice, salt, pepper and allspice to the pan. Stir together and simmer for a few minutes. Then stir in the fully-cooked brown rice (when it's done). You can keep your skillet meal on a low temperature if waiting for the rice to finish. The extra simmering time will be great.