Before starting, wash and dry all produce. Zest Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp zesty! Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, core, then cut pepper into 1/2-inch pieces. Halve tomatoes. Roughly chop spinach. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.

Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min. Drain and return orzo to the same pot, off heat. Add 1 tbsp butter (dbl for 4 ppl). Stir until butter melts, 1 min. Cover and set aside.

While orzo cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then peppers, tomatoes and half the garlic salt. Season with pepper. Cook, stirring occasionally, until tender-crisp, 5-6 min. Stir in 1 tbsp water (dbl for 4 ppl). Transfer veggies to a plate and cover to keep warm.

Heat the same pan over medium. When hot, add 1 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. Add tomato sauce base and remaining garlic salt . Cook, stirring often, until fragrant, 1-2 min. Remove the pan from heat, then season with pepper and 1/2 tsp lemon zest. (NOTE: Reference zest guide.) Stir to combine, then cover to keep warm.

Add spinach and lemon juice to the pot with orzo. Stir until spinach wilts, 1 min. Season with salt and pepper, to taste.

Divide orzo between bowls. Top with veggies and turkey. Sprinkle feta over top. Squeeze over a lemon wedge, if desired.