There’s something comforting about a sizzling skillet full of savory meat and vibrant veggies—especially when it comes together in just one pan.
This ground turkey and peppers skillet has become my go-to for weeknights when I crave bold flavors without spending hours in the kitchen.
It’s colorful, wholesome, and layered with just enough spice to keep every bite exciting.
Why I Love This Recipe
This dish checks all the boxes: quick, healthy, protein-packed, and loaded with veggies.
It’s perfect for meal prep, and it tastes even better the next day.
Plus, it’s super customizable—you can wrap it in tortillas, spoon it over rice, or just eat it straight from the pan (guilty!).
What You’ll Need (Ingredient Highlights)
Ground turkey – Lean and hearty, this protein soaks up all the spices beautifully.
Bell peppers – Red, yellow, or green—choose your favorites for a colorful finish.
Onion + garlic – The aromatic base that starts the dish off right.
Smoked paprika + cumin – Bring warmth, smokiness, and depth of flavor.
Tomato paste + soy sauce – Create a rich, umami-packed base for the sauce.
Lime juice + cilantro – Add brightness and freshness right at the end.
Pro Tips Before You Start
Dice the onion and slice the peppers before you begin—this dish cooks quickly.
If you prefer a spicier version, don’t skip the chili powder (or even add crushed red pepper).
Use low-sodium broth and soy sauce to control saltiness.
Let the peppers stay slightly crisp—they add texture!
How to Make Ground Turkey and Peppers Skillet
Step 1: Sauté the Aromatics
Heat olive oil in a large skillet over medium heat.
Add the diced onions and sauté for about 3 minutes, until they turn soft and translucent.
Stir in the minced garlic and cook for another 30 seconds, just until fragrant—don’t let it burn.
Step 2: Brown the Ground Turkey
Add the ground turkey directly into the skillet.
Use a wooden spoon or spatula to break it into small crumbles.
Cook for 5–6 minutes, stirring occasionally, until it’s fully browned and no longer pink.
Step 3: Season and Add Peppers
Sprinkle in the smoked paprika, cumin, chili powder (if using), salt, and black pepper.
Stir well to coat the turkey evenly with all those delicious spices.
Next, add the sliced bell peppers.
Stir everything together and let the peppers cook for 3–4 minutes—just enough to soften while still keeping a bit of crunch.
Step 4: Simmer with Sauce
Pour in the chicken broth, tomato paste, and soy sauce (or coconut aminos).
Stir to combine everything into a cohesive, flavorful skillet.
Let the mixture simmer gently for 2–3 minutes so the flavors meld and the sauce slightly thickens.
Step 5: Finish with Brightness
Turn off the heat and squeeze in the lime juice (optional, but highly recommended).
It brightens the whole dish beautifully.
Garnish with chopped fresh cilantro or parsley, then serve warm.
What to Serve It With
This ground turkey and peppers skillet is a versatile dish that pairs well with:
Steamed white or brown rice
Quinoa or cauliflower rice for low-carb option
Warm tortillas or lettuce wraps
Baked sweet potatoes
A simple side salad
Variations / Substitutions
Use ground chicken or beef if turkey isn’t available.
Add beans or corn for extra bulk and fiber.
Top with cheese and bake for 10 minutes for a Tex-Mex casserole twist.
Swap the spices for taco seasoning or Italian herbs for a different flavor profile.
Make it vegan by substituting lentils or plant-based crumbles for turkey.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat on the stove over medium heat or microwave in short intervals.
The flavors deepen over time, making it great for meal prep.
You can also freeze it for up to 2 months—just thaw overnight in the fridge before reheating.
FAQs
Can I use frozen bell peppers?
Yes, just thaw and pat dry before using to avoid excess moisture.
Is this recipe spicy?
Only mildly! The chili powder is optional—add more or skip it based on your spice preference.
What kind of skillet works best?
Any large non-stick or cast iron skillet will do. Just make sure it has enough room for the veggies.
Can I double the recipe?
Absolutely! Just use a bigger pan or cook in batches to avoid overcrowding.
Is this dish kid-friendly?
Yes—just skip the chili powder and serve with rice or tortillas for a milder option.
Can I make this ahead for meal prep?
Definitely! It holds up well in the fridge and reheats beautifully.
What if I don’t have tomato paste?
You can use a couple tablespoons of tomato sauce or skip it entirely. The flavor will still be great!
Final Thoughts
This ground turkey and peppers skillet is proof that healthy doesn’t have to be boring.
It’s full of color, flavor, and warmth—and it all comes together in one skillet in under 30 minutes.
Whether you’re meal prepping or making dinner for the family, this dish delivers every single time.
Trust me, you’ll keep coming back to it again and again.
Ground Turkey and Peppers Skillet
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
- ½ tsp chili powder optional
- ½ tsp salt or to taste
- ½ tsp black pepper
- ¼ cup low-sodium chicken broth
- 1 tbsp tomato paste
- 1 tbsp soy sauce or coconut aminos
- Juice of ½ lime optional
- Fresh cilantro or parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Sauté the diced onion for 3 minutes, until softened.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- Add ground turkey and break it into small pieces.
- Cook for 5–6 minutes, until no longer pink.
- Sprinkle in paprika, cumin, chili powder, salt, and pepper. Stir to coat evenly.
- See full steps with tips & photos → https://mischacrossing.com/ground-turkey-and-peppers-skillet/
Notes
- Use ground chicken or beef if preferred.
- Add black beans or corn for a more filling dish.
- Make it spicier with a dash of hot sauce or red pepper flakes.
- Works great for meal prep and reheats beautifully.
