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Ground Turkey and Peppers

A flavorful, healthy, and quick meal featuring lean ground turkey and vibrant bell peppers with smoky spices, ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground turkey 93% lean recommended
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 3 bell peppers red, yellow, or green, sliced into 1/4-inch strips
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder optional, for moderate heat
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce or coconut aminos
  • 1/2 lime juiced, optional for brightness
  • fresh cilantro or parsley for garnish

Equipment

  • Large skillet or frying pan (12-inch recommended)
  • Wooden spoon or spatula
  • Sharp knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Citrus juicer (optional)

Method
 

  1. Heat olive oil in a large 12-inch skillet over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another 30 seconds, stirring constantly so the garlic doesn't turn brown or bitter, until fragrant.
  2. Add the ground turkey to the skillet. Use a wooden spoon to break it up into small, bite-sized pieces. Cook for 5 to 6 minutes, stirring frequently, until no longer pink and fully cooked through (internal temperature should reach 165°F). Make sure to break up any large clumps for even cooking.
  3. Sprinkle in the smoked paprika, cumin, chili powder, salt, and black pepper. Stir well and cook for about 30 seconds to let the spices bloom and become fragrant.
  4. Add the sliced bell peppers and stir everything together. Cook for 3 to 4 minutes, just until peppers start to soften at the edges and brighten in color, but still retain some crunch. They should still have a slight snap when you bite them.
  5. Pour in the chicken broth, tomato paste, and soy sauce. Stir everything together and let simmer for 2 to 3 minutes, allowing flavors to meld. The liquid should reduce by about half and thicken slightly to create a glossy coating.
  6. Turn off heat and squeeze in fresh lime juice. Taste and adjust seasoning if needed. Garnish with chopped cilantro or parsley and serve immediately.

Notes

This dish works great for meal prep and can be stored in the refrigerator for up to 4 days. Let cool to room temperature (about 20 minutes) before storing. Leftovers can be repurposed into tacos, burrito bowls, breakfast scrambles with eggs, or stuffed into baked potatoes. Add a splash of broth when reheating to keep it moist. For spicier version, add diced jalapeño with the bell peppers or increase chili powder to 1 teaspoon.