Pin it
This filling ground turkey and bell peppers combo has saved my busy weeknights when I want something good but don't have ages to cook. Mixing lean meat with bright peppers makes a meal that looks great and tastes even better, while a few basic spices turn ordinary stuff into something you'll crave again.
I whipped this up during one crazy week when there wasn't time for fancy cooking. My family couldn't believe how tasty it was with so little work, and now it's what we turn to whenever we need good food fast without spending forever in the kitchen.
Ingredients
- Ground turkey (1 lb): Our main protein that soaks up all the good flavors while staying healthy. Try to grab 93% lean for the right mix of taste and nutrition
- Olive oil (1 tbsp): The base for cooking that adds a bit of good fat
- Small onion, diced (1): Builds the flavor foundation. Yellow onions work best for their nice balance
- Bell peppers (3 - red, yellow, or green, sliced): Brings color, vitamins, and a touch of sweetness. Mix different colors for a prettier dish
- Garlic (3 cloves, minced): Adds that can't-miss flavor kick. Always go with fresh if you can
- Smoked paprika (1 tsp): Gives that wonderful smoky taste. Spanish ones pack the most punch
- Ground cumin (1 tsp): Adds warm, earthy notes that really work with turkey
- Chili powder (½ tsp, optional for heat): Brings a bit of zip without going overboard. Add more or less based on what you like
- Salt (½ tsp or to taste): Makes all the other flavors pop
- Black pepper (½ tsp): Provides that background warmth every dish needs
- Low sodium chicken broth (¼ cup): Keeps everything juicy and adds subtle chicken flavor
- Tomato paste (1 tbsp): Brings rich, deep flavor that ties everything together
- Soy sauce or coconut aminos (1 tbsp): Adds that savory punch. Go with coconut aminos if you're avoiding gluten
- Juice of ½ lime (optional): Adds brightness that cuts through the richness
- Fresh cilantro or parsley for garnish: Gives that final pop of color and fresh taste
Step-by-Step Instructions
- Sauté the Aromatics:
- Warm the olive oil in a big skillet over medium heat until it looks shiny but isn't smoking. Toss in your chopped onions, spread them out, and cook for about 3 minutes, giving them a stir now and then until they're soft and a bit golden at the edges. Sprinkle in the garlic all over and keep stirring for just half a minute so it doesn't burn but still lets out its amazing smell.
- Brown the Ground Turkey:
- Drop in your ground turkey, breaking it into tiny bits with your spoon to get more browning. Keep breaking and mixing the meat for 5-6 minutes until you don't see any pink spots. Look for some brown bits showing up, that's where the good flavor comes from.
- Season and Add Peppers:
- Sprinkle all your spices right onto the turkey—the smoked paprika, cumin, chili powder, salt, and black pepper. Mix well so every bit of meat gets coated with those flavors. Now toss in your colorful sliced peppers and mix them with the seasoned turkey. Let everything cook together for 3-4 minutes, stirring a bit so the peppers get soft but still keep their nice crunch and bright colors.
- Add the Sauce Components:
- Pour your chicken broth around the edges of the pan to loosen any tasty bits stuck to the bottom. Add the tomato paste and soy sauce, mixing them in evenly. Stir it all up and let everything bubble gently for 2-3 minutes so the liquid cooks down a bit and all the flavors mix together nicely.
- Finish and Serve:
- Turn off the heat and squeeze that fresh lime juice all over, giving it a gentle stir. Give it a taste and add more of anything if needed. Scatter plenty of fresh chopped cilantro or parsley on top, letting the warmth wilt the herbs just a little. Serve it up hot in bowls, either by itself or with something on the side.
Pin it
You Must Know
- Fits perfectly if you're watching carbs or loading up on protein
- Packs a whole bunch of colorful veggies in one easy meal
- Can be made ahead and warmed up later without getting mushy
- Works great as planned extras for tomorrow's lunch
That smoked paprika is really the magic touch that makes this dish special. I found this out by accident when I dumped in double the amount one time and realized the deeper smoky flavor made everything taste like it had been cooking forever instead of just minutes. Now I always keep a fresh container in my spice drawer.
Make Ahead and Storage
This turkey and peppers mix is perfect for planning ahead. Once it's done cooking, let it cool down completely before putting it in sealed containers. It stays fresh and tasty in the fridge for up to four days without getting weird or mushy. When you want to heat it up again, just add a tiny splash of water or broth to wake up the sauce. If you need to keep it longer, you can freeze portions for up to three months in freezer-safe containers. Just thaw it overnight in your fridge before warming it up gently for the best results.
Serving Suggestions
You can enjoy this dish so many different ways. For a full meal, put it on top of cauliflower rice if you're cutting carbs or brown rice if you want more fiber and fullness. It also works great with quinoa, which adds extra protein. For something lighter, spoon it into butter lettuce leaves for fresh little wraps you can eat with your hands. In cold weather, try serving it over creamy polenta or mashed sweet potatoes for comfort food vibes. The flavors also work great as stuffing for hollowed-out bell peppers if you want to make it look fancy for guests.
Pin it
Simple Substitutions
What makes this dish so great is how easy it is to switch things up. Ground chicken works just as well as turkey and cooks in about the same time. If you want something with more richness, try ground beef that's about 85% lean. Vegetarians can swap in crumbled extra firm tofu or tempeh and add a spoonful of nutritional yeast for that savory flavor. Don't like bell peppers? No problem—try zucchini, mushrooms, or eggplant cut about the same size instead. If you can't do soy, use coconut aminos or just add extra salt and a splash of Worcestershire sauce for that deep, rich taste.
Frequently Asked Questions
- → Can I swap turkey for chicken?
Definitely! Chicken works just fine and gives a similar flavor and texture.
- → What side dishes go well?
This goes great with quinoa, pasta, or rice. You can even use it in tacos or burritos.
- → How can leftovers be stored?
Pop the leftovers into a sealed container and keep them in the fridge for up to 3 days. Heat them back up in a pan or microwave.
- → How do I make it spicier?
Crank up the heat by adding red chili flakes, a splash of hot sauce, or chopped chili.
- → What veggies could I mix in?
You can throw in mushrooms, zucchini, or chopped tomatoes for extra flavor and nutrition.