Description
A simple, delicious, and wholesome Ground Turkey and Peppers skillet. This one-pan wonder is a healthy, quick, and crowd-pleasing solution for busy weeknights, ready in under 30 minutes. It features lean ground turkey, colorful bell peppers, and a savory blend of spices for a memorable and nourishing meal.
Ingredients
1 tbsp Olive Oil
1 medium Yellow Onion, diced
3 cloves Garlic, minced
1 lb (450g) 93% lean Ground Turkey
3 medium Bell Peppers, sliced (mix of colors like red, yellow, and orange)
1 tsp Dried Oregano
1 tsp Smoked Paprika
1/2 tsp Cumi
2 tbsp Tomato Paste
1/2 cup Chicken or Vegetable Broth, low-sodium
Salt and Black Pepper, to taste
2 tbsp Fresh Parsley, chopped
Instructions
- Heat the olive oil in a large skillet or pan over medium-high heat. Add the diced onion and cook, stirring occasionally, until it begins to soften, about 3-4 minutes
- Add the minced garlic and cook for another minute until fragrant, being careful not to burn it
- Add the ground turkey to the skillet. Use a spatula to break the meat apart and cook until browned and no longer pink, about 5-7 minutes
- Drain any excess fat from the skillet if necessary. Stir in the dried oregano, smoked paprika, cumin, salt, and black pepper. Cook for about 30 seconds until fragrant
- Add the tomato paste and stir to coat the ground turkey evenly. Cook for one minute to deepen its flavor
- Add the sliced bell peppers to the skillet and stir to combine. Pour in the chicken or vegetable broth to create a light sauce and deglaze the pa
- Bring the mixture to a simmer. Reduce the heat to medium-low, cover the skillet, and let it cook for 8-10 minutes, or until the peppers are tender-crisp
- Remove from the heat, stir in the fresh chopped parsley, and serve immediately
Notes
Don’t Crowd the Pan: Use a large skillet to ensure the turkey browns properly instead of steaming.
Prep Ahead: Chop your onion, garlic, and bell peppers ahead of time and store in the fridge to make this meal even faster.
Protein Variations: Ground chicken works well. For a vegetarian option, use plant-based crumbles or a can of rinsed black beans with corn.
Add More Veggies: Sliced mushrooms, diced zucchini, or fresh spinach are great additions.
Make It Spicy: Add 1/4 to 1/2 teaspoon of red pepper flakes or a diced jalapeño for heat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: This recipe freezes well for up to 3 months. Thaw in the refrigerator before reheating.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Sauté
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 310 kcal
- Sugar: 7g
- Sodium: 448 mg
- Fat: 16g
- Saturated Fat: 4.5g
- Unsaturated Fat: 11.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100 mg