I’m sharing my Turkey and Peppers Recipe that pairs lean ground turkey with bell peppers and bold seasonings, along with clever serving ideas to simplify busy weeknights.

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Whenever I need something fast but not boring I reach for ground turkey and bell peppers. The contrast of juicy turkey and bright, crisp peppers makes the skillet sing, and I swear I never plan for it to disappear so fast.

This Turkey And Peppers Recipe is my go to for busy nights, simple enough to throw together but with little tricks that keep it interesting so you keep wondering what I did differently. I tweak things every time, sometimes I mess up, but it always ends up being exactly what I need.

Ingredients

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Ground turkey: Lean protein, low fat, keeps you full, lots of B vitamins.
Bell peppers: Sweet crunchy veg, high in vitamin C and fiber, adds color.
Yellow onion: Adds savory sweetness when cooked, provides fiber and flavor depth.
Garlic: Pungent bold flavor, may help immunity, tiny calories but big taste.
Tomato paste: Concentrated tomato, gives umami and slight acidity, deepens the sauce.
Spices (chili cumin paprika): Warm smoky spicy notes, boost flavor without extra calories.
Lime juice: Bright citrus tang, balances richness, adds fresh acidity and zip.
Cilantro: Herby freshness, light citrusy taste, brings color and aroma.

Ingredient Quantities

1 lb ground turkey (about 450 g), 93% lean

1 tbsp olive oil or vegetable oil

1 medium yellow onion, diced

2 bell peppers (mixed colors), cored and sliced

3 cloves garlic, minced

1 tbsp tomato paste

1/4 cup low sodium chicken broth or water

1 tsp chili powder

1 tsp ground cumin

1/2 tsp smoked paprika

1/2 tsp dried oregano

3/4 tsp kosher salt, or to taste

1/4 tsp black pepper, or to taste

1/2 tsp red pepper flakes, optional

Juice of 1 lime (about 2 tbsp), optional but great

2 tbsp chopped fresh cilantro, optional

Cooked rice, tortillas or lettuce leaves for serving, optional

How to Make this

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1. Prep everything first so it goes fast: dice 1 medium yellow onion, core and slice 2 bell peppers, mince 3 cloves garlic, juice 1 lime if using, chop 2 tbsp cilantro if using and measure spices so they’re ready.

2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb ground turkey and break it up with a spatula, spread it into an even layer and let it brown for 2 minutes before stirring, then continue to cook until no longer pink about 5 to 7 minutes. Season while cooking with 3/4 tsp kosher salt and 1/4 tsp black pepper.

3. If the turkey released a lot of liquid, push it to the side and drain or tilt the pan and spoon out excess, otherwise leave the brown bits, they add flavor. If the pan looks dry and turkey is sticking, add a little more oil.

4. Push the turkey to one side or remove it briefly to a plate, then add the diced onion to the pan and cook 3 to 4 minutes until translucent. Add the sliced peppers and cook another 4 to 5 minutes until they soften but still have a little bite.

5. Stir the turkey back in if you removed it, then add 3 cloves garlic and 1 tbsp tomato paste, cook 30 to 60 seconds until fragrant. Sprinkle in 1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano and 1/2 tsp red pepper flakes if you want heat, stir to coat.

6. Pour in 1/4 cup low sodium chicken broth or water to deglaze the pan, scraping up browned bits with your spatula. Let everything simmer together 2 to 4 minutes so the sauce reduces slightly and flavors meld.

7. Taste and adjust seasonings, add more kosher salt or black pepper if needed. Squeeze in the juice of 1 lime (about 2 tbsp) if using, and stir in 2 tbsp chopped cilantro at the end for brightness.

8. Serve hot over cooked rice, spoon into tortillas, or pile into lettuce leaves for wraps. Leftovers keep well in the fridge 3 to 4 days and reheats quickly, so make extra if you want an easy lunch.

Equipment Needed

1. Large skillet (12 inch) — for browning turkey and cooking veggies
2. Cutting board
3. Chef’s knife
4. Sturdy spatula (metal or heatproof silicone) to break up meat and scrape the pan
5. Wooden or heatproof spoon for stirring and deglazing
6. Measuring spoons plus a 1/4 cup measuring cup
7. Small prep bowls or one medium bowl to hold chopped aromatics and measured spices
8. Plate or bowl to temporarily hold the cooked turkey and a citrus juicer or reamer if you plan to use lime juice

FAQ

Q: Can I use a different ground meat or a different lean level?
A: Yes. Ground chicken or lean beef work fine. If you go leaner than 93% add a little oil or a splash of broth so it doesnt dry out. If you pick fattier meat drain excess grease after browning.

Q: How do I keep the turkey from getting dry?
A: Don't overcook it, brown it quickly in a hot pan and break it up, then add the tomato paste and broth to keep it juicy. Cook just until no pink remains, finish with lime juice and cilantro to add moisture and brightness.

Q: Is this recipe freezer and meal prep friendly?
A: Totally. Store in the fridge for 3 to 4 days. Freeze in portions up to 2 or 3 months. Thaw overnight and reheat on the stove or microwave until hot through, 165 F internal temp is safe.

Q: How spicy is it and how can I adjust the heat?
A: Mild to medium as written. Leave out the red pepper flakes for mild, or add more chili powder/cayenne or a chopped jalapeño for extra kick. Taste and adjust at the end.

Q: What should I serve it with?
A: Rice, warm tortillas, or lettuce leaves are perfect. Also great over quinoa, with black beans, avocado, shredded cheese, or in a grain bowl. Leftovers make awesome tacos or burrito bowls.

Q: Any quick flavor hacks to make it taste restaurant-level?
A: Yes. Let the turkey brown without crowding the pan so you get brown bits, toast the spices 20 to 30 seconds before adding liquids, finish with lime juice and fresh cilantro, and a little extra kosher salt if it tastes flat.

Ground Turkey And Peppers – Quick, Healthy & Full Of Flavor! Recipe Substitutions and Variations

Ground turkey (1 lb): swap with ground chicken, lean ground pork, or crumbled tempeh for a vegetarian option. If using pork cut back on salt a bit, tempeh wont release fat so add 1 tbsp oil and brown it longer.
1 tbsp olive oil: use avocado oil or canola for a higher smoke point, or 1 tbsp butter for a richer finish but keep heat lower so the butter doesnt burn.
2 bell peppers: try poblanos or anaheim peppers for a smokier, mild heat, or substitute 2 small zucchini sliced for fewer carbs and faster cooking, just watch cook time.
1/4 cup low sodium chicken broth: swap with vegetable broth to keep it meat free, or plain water plus 1/2 tsp bouillon, or use 2 tbsp dry white wine for extra brightness.

Pro Tips

– Get the turkey nicely browned first. Heat the pan until the oil is shimmering, spread the meat into an even layer and dont stir for a couple minutes so you get good brown bits. Because 93% lean can dry out, add a little extra oil or a splash of broth if it looks dry, and spoon out only the excess liquid if theres a lot.

– Amp up the taste by toasting the tomato paste and spices in the hot pan for 30 to 60 seconds before you add the liquid. I like to smear the paste on the pan so it darkens a bit, it makes the whole dish sweeter and deeper. Finish with the lime and cilantro at the very end so the brightness stays fresh.

– Pay attention to pepper and onion texture. Cook the onion till translucent first, add the peppers later so they still have a little bite, or roast the peppers separately if you want them sweet and charred. Thinly slicing peppers speeds cooking and gives better texture with the lean turkey.

– Make ahead and reheat tricks. Cool quickly, store in an airtight container in the fridge for 3 to 4 days or freeze in portions for longer. When reheating, warm in a skillet with a splash of broth or water to loosen it up, then recheck salt and squeeze in fresh lime so it doesnt taste flat.