Description

This easy ground turkey and peppers skillet is a quick, healthy dinner perfect for busy weeknights. Tender ground turkey cooks with onions, garlic, colorful bell peppers, warm spices, and a light savory sauce made with broth, tomato paste, and soy sauce. It comes together in about 20 minutes and works well with rice, quinoa, tortillas, or as a low-carb bowl. A practical, flavorful meal-prep recipe you’ll want to make again and again.

Ingredients

Scale

1 lb ground turkey
1 tbsp olive oil
1 small onion, diced
3 bell peppers (red, yellow, or green), sliced
3 cloves garlic, minced
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
¼ cup low-sodium chicken broth
1 tbsp tomato paste
1 tbsp soy sauce or coconut aminos
Juice of ½ lime (optional, for brightness)
Fresh cilantro or parsley for garnish

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Instructions

Sauté the aromatics:
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
Brown the turkey:
Add the ground turkey and break it into small pieces with a spoon. Cook 5–6 minutes until no longer pink.
Season and add peppers:
Add smoked paprika, cumin, chili powder (optional), salt, and black pepper. Stir to coat the turkey. Add the sliced bell peppers and cook 3–4 minutes until slightly softened.
Add sauce components:
Pour in the chicken broth and stir in the tomato paste and soy sauce. Simmer 2–3 minutes to blend flavors.
Finish and serve:
Remove from heat and squeeze in lime juice if using. Garnish with fresh cilantro or parsley and serve warm.

Notes

Keep peppers slightly crisp to maintain color and texture.
Lime juice brightens the flavor but is optional.
Use coconut aminos for a gluten-free alternative.
Works well for meal prep and reheats without losing much texture.

Serve with rice, quinoa, noodles, or in tortillas for an easy wrap.