Ground Turkey and Peppers Skillet
This Ground Turkey and Peppers Skillet is a quick, easy, and healthy meal perfect for busy weeknights. It features tender ground turkey, sautéed bell peppers, and savory spices, all cooked in one skillet for a satisfying and flavorful dish.
Equipment
- Large skillet
- Spatula or spoon
- Knife
- Cutting board
- Garlic mincer (optional)
- Measuring spoons
- Measuring cups
Ingredients
- 1 pound ground turkey 93% lean or leaner
- 2 bell peppers any color
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes optional
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped for garnish, optional
- Grated Parmesan cheese for serving, optional
- Hot sauce for serving, optional
Instructions
- Wash and slice the bell peppers. Chop the onion and mince the garlic.
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until softened, about 3-5 minutes.
- Add the minced garlic and cook for another minute, until fragrant, being careful not to burn it.
- Add the ground turkey to the skillet and break it up with a spoon or spatula.
- Cook the turkey until it's fully browned and no longer pink, about 7-10 minutes. Drain off any excess grease.
- Add the sliced bell peppers to the skillet with the ground turkey.
- Stir in the Italian seasoning, smoked paprika, red pepper flakes (if using), salt, and pepper.
- Cook until the peppers are tender-crisp, about 5-7 minutes.
- Remove the skillet from the heat and garnish with fresh parsley, if desired.
- Serve hot.
Notes
Don't overcrowd the skillet; cook in batches if needed. Use a non-stick skillet to prevent sticking. Adjust seasonings to your liking. Add other vegetables like mushrooms, zucchini, or spinach. For a Mediterranean twist, add Kalamata olives, feta cheese, and lemon juice. For a Mexican Fiesta, add black beans, corn, diced tomatoes, and chili powder. For an Italian Delight, add diced tomatoes, red wine, and fresh basil. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop.