I love how ground turkey and bell peppers come together in this recipe. It’s one of those meals I turn to when I need something fast, flavorful, and genuinely good for my family. The combination of smoky spices and bright peppers creates a dish that tastes like you spent hours cooking, but actually takes just 25 minutes from start to finish.
Table of Contents
Ingredients for Ground Turkey and Peppers
Serves 4
I always use 93% lean ground turkey for this recipe because it keeps things light while still delivering plenty of protein. When shopping for bell peppers, I usually grab a mix of red, yellow, and green for the prettiest presentation and the best flavor balance. The smoked paprika is my secret weapon here – it adds incredible depth without any actual smoking required.
- 1 lb ground turkey (93% lean works best in my experience)
- 1 tablespoon olive oil
- 1 small onion, diced (I recommend yellow or white onion for sweetness)
- 3 bell peppers, sliced into ¼-inch strips (red, yellow, or green)
- 3 cloves garlic, minced (fresh garlic makes all the difference)
- 1 teaspoon smoked paprika (my go-to spice for depth – I love the McCormick brand)
- 1 teaspoon ground cumin
- ½ teaspoon chili powder (optional, adds moderate heat)
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ¼ cup low-sodium chicken broth (I always keep this on hand)
- 1 tablespoon tomato paste (adds richness to the sauce)
- 1 tablespoon soy sauce or coconut aminos (my preference for umami)
- Juice of ½ lime (optional, for brightness)
- Fresh cilantro or parsley for garnish
Step-by-Step Instructions
I recommend using a 12-inch skillet for this recipe because it gives everything enough room to cook evenly without crowding. The key is building flavor in layers, so don’t rush through the steps.
Step 1: Heat the olive oil in your large skillet over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally, until it becomes soft and translucent. The onion should smell sweet and fragrant. Add the minced garlic and cook for another 30 seconds, stirring constantly so the garlic doesn’t turn brown or bitter, until fragrant.
Step 2: Add the ground turkey to the skillet. Use your wooden spoon to break it up into small, bite-sized pieces as it cooks. Continue cooking for 5 to 6 minutes, stirring frequently, until the turkey is no longer pink and is fully cooked through. The internal temperature should reach 165°F. Make sure to break up any large clumps for even cooking. Pro tip: if your turkey seems dry, you can add a splash of the chicken broth at this stage.
Step 3: Sprinkle the smoked paprika, cumin, chili powder, salt, and black pepper over the cooked turkey. Stir well and cook for about 30 seconds to let the spices bloom and become fragrant. You’ll smell the cumin toasting – that’s when you know the spices are ready.
Step 4: Add the sliced bell peppers to the skillet and stir everything together. Cook the peppers for 3 to 4 minutes, just until they 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. I like my peppers with a bit of bite, but you can cook them longer if you prefer them softer.
Step 5: Pour in the chicken broth, tomato paste, and soy sauce. Stir everything together and let the mixture simmer for 2 to 3 minutes. This allows all the flavors to meld together beautifully. The liquid should reduce by about half and thicken slightly to create a glossy coating that clings to the turkey and peppers.
Step 6: Turn off the heat and squeeze in the fresh lime juice for an extra burst of brightness. Taste and adjust the seasoning if needed – I sometimes add a pinch more salt at this point. Garnish with chopped cilantro or parsley and serve immediately.
Perfect Pairings for Ground Turkey and Peppers
This dish pairs beautifully with sides that complement its bold flavors and add satisfying textures to your meal.
Fluffy White or Brown Rice: The classic choice that soaks up all those delicious pan juices. Rice provides a neutral base that balances the spiced turkey and peppers perfectly while adding filling whole grains to your plate. For another rice-based meal, try this Korean Ground Beef Bowl which has a similar flavor profile.
Cilantro Lime Cauliflower Rice: A lighter, low-carb option that still gives you that satisfying grain-like texture. The citrus notes echo the lime in the main dish while keeping things fresh and veggie-forward.
Warm Flour Tortillas: Perfect for turning this into taco night. Simply warm the tortillas and let everyone build their own tacos with their favorite toppings like sour cream, cheese, and avocado. If you love Mexican-inspired dinners, check out these Chicken Street Tacos for another quick weeknight option.
Simple Green Salad: A crisp salad with a light vinaigrette provides refreshing contrast to the warm, savory main dish. The cool greens and tangy dressing balance the richness of the turkey beautifully.
Roasted Sweet Potato Wedges: The natural sweetness of roasted sweet potatoes pairs wonderfully with the smoky paprika and cumin in this recipe, while adding extra vitamins and fiber to your meal. For a complete one-pan meal with sweet potatoes, try this Maple Glazed Chicken with Sweet Potatoes.
Black Beans and Rice: Transform this into a complete Latin-inspired meal by serving alongside seasoned black beans and rice. The combination creates a protein-packed, fiber-rich dinner. This Black Beans and Rice with Sausage recipe would complement the flavors perfectly.
Storage and Reheating Tips
This recipe stores beautifully, making it perfect for meal prep. Let the turkey and peppers cool to room temperature (about 20 minutes), then transfer to an airtight container and refrigerate for up to 4 days. For longer storage, you can freeze portions in freezer-safe containers for up to 3 months.
When reheating, I recommend adding a splash of chicken broth to a skillet and warming the turkey and peppers over medium heat until heated through. This keeps everything moist and flavorful. You can also microwave individual portions in 30-second intervals, stirring between each round. Add a teaspoon of water before microwaving to prevent drying out.
The leftovers are incredibly versatile. I love repurposing them into breakfast scrambles with eggs, stuffing them into baked potatoes, or layering them into burrito bowls with black beans and cheese. The flavors actually deepen overnight, so day-two meals often taste even better. Try using leftovers in this Ground Turkey Zucchini Casserole for a creative way to stretch your meal.
Frequently Asked Questions
Can I use ground chicken or beef instead of turkey?
Absolutely! Ground chicken works just as well and has a similar mild flavor. Ground beef will give you a richer, heartier taste. Just adjust the cooking time slightly depending on the fat content of your meat choice. If you prefer beef, this Beef Pepper Rice Bowl uses similar ingredients with ground beef.
How can I make this dish spicier?
Add a diced jalapeño with the bell peppers, increase the chili powder to 1 teaspoon, or sprinkle in some red pepper flakes. You can also serve it with hot sauce on the side so everyone can customize their heat level.
What if I don’t have fresh lime juice?
While fresh lime adds wonderful brightness, you can substitute lemon juice or even a splash of apple cider vinegar. The goal is just to add a bit of acidity to balance the richness of the dish.
Ground Turkey and Peppers
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- Turn off heat and squeeze in fresh lime juice. Taste and adjust seasoning if needed. Garnish with chopped cilantro or parsley and serve immediately.
