Ground Turkey And Peppers
Ground Turkey And Peppers is a savory skillet dinner with lean turkey, sweet bell peppers, garlic, smoky paprika, cumin, and a light tomato broth sauce. It works well for healthy dinner plates, meal prep bowls, tortillas, or a flexible dinner for one with leftovers.
Equipment
- Large skillet
- Wooden spoon or spatula
- Cutting Board
- Chef's Knife
- Measuring spoons
Ingredients
- 1 lb ground turkey
- 1 tbsp olive oil
- 1 small onion diced
- 3 bell peppers red, yellow, or green, sliced
- 3 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder optional, for heat
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper
- 1/4 cup low-sodium chicken broth
- 1 tbsp tomato paste
- 1 tbsp soy sauce or coconut aminos
- 1/2 lime juiced, optional
- fresh cilantro or parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat until the oil shimmers.
- Add onion and bell peppers, then cook for 4 to 5 minutes until slightly softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add ground turkey and cook, breaking it apart, until browned and no pink remains.
- Season with smoked paprika, cumin, optional chili powder, salt, and black pepper.
- Stir in tomato paste, chicken broth, and soy sauce until the turkey and peppers are evenly coated.
- Simmer for 2 to 3 minutes until the sauce thickens lightly and clings to the skillet mixture.
- Finish with lime juice if using, then garnish with cilantro or parsley before serving.
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
Freezing: Freeze portions for up to 2 months. The peppers will soften after thawing, but the flavor still works well for bowls and wraps.
Reheating: Reheat in a skillet with a splash of broth or microwave in short intervals until the turkey reaches 165°F.
Expert Tips: Use a wide skillet so the turkey browns instead of steaming, and add the sauce only after most excess moisture has cooked off.
Variations: Add zucchini, mushrooms, spinach, corn, or a pinch of cayenne depending on the flavor and texture you want.
Serving Ideas: Serve over rice, cauliflower rice, greens, roasted potatoes, or warm tortillas for a flexible dinner plate.