Description
A quick and flavorful Ground Turkey and Bell Pepper Skillet that combines lean ground turkey with vibrant bell peppers and aromatic spices, cooked in a single pan for an easy, healthy weeknight dinner.
Ingredients
Scale
Main 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
Spices and Seasonings
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili powder (optional, for heat)
- ½ tsp salt (or to taste)
- ½ tsp black pepper
Liquids and Extras
- 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 the oil: Heat olive oil in a large skillet over medium heat to prepare the pan for sautéing.
- Sauté onions: Add diced onions and cook until soft and translucent, about 3 minutes, to build the flavor base.
- Add garlic: Stir in minced garlic and cook for 30 seconds until fragrant, ensuring it doesn’t burn.
- Cook turkey: Add the ground turkey, breaking it up with a spatula, and cook until no longer pink, about 5–6 minutes, to ensure it is fully cooked.
- Season meat: Sprinkle smoked paprika, ground cumin, chili powder if using, salt, and black pepper over the turkey, mixing well to evenly distribute the spices.
- Add peppers: Stir in the sliced bell peppers and cook for 3–4 minutes until just tender but still crisp, adding texture to the dish.
- Add liquids and simmer: Pour in the chicken broth and tomato paste, stirring to combine. Let the mixture simmer for 2–3 minutes to meld flavors.
- Finish and garnish: Remove the skillet from heat, add lime juice if desired, and garnish with fresh cilantro or parsley before serving.
Notes
- You can use a mix of bell pepper colors to brighten the dish and add varying flavors.
- For a vegetarian version, substitute ground turkey with plant-based ground meat or crumbled tofu.
- If you prefer less heat, omit the chili powder entirely.
- Serve over rice, quinoa, or with tortillas for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
