Ground turkey and colorful bell peppers make a simple skillet meal.
Ingredients
Measure the ingredients below before you begin. Optional additions are marked in the list.
- 1 lb ground turkey (preferably lean)
- 3 bell peppers (mixed colors, such as red, yellow, and green)
- 1 medium onion, chopped very small
- 2 cloves of garlic, chopped up
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt to taste
- Pepper to taste
- 1/2 cup chicken broth or vegetable broth
- Optional: Crushed red pepper flakes for extra heat
- Optional: Fresh cilantro or parsley for garnish
How to make it
Wash and cut the bell peppers into thin strips or dice them. Finely chop the onion and mince the garlic. Set all the prepped vegetables aside.
Heat a large skillet over medium heat and add the olive oil. Once hot, add the ground turkey. Use a wooden spoon to break it into smaller pieces. Cook for 6-8 minutes, stirring occasionally, until fully browned with no pink spots.
Add the chopped onions and garlic to the cooked turkey. Stir and cook for 2-3 minutes until the onions are translucent and soft. Next, add the bell peppers, cumin, chili powder, paprika, oregano, salt, and pepper. Stir everything until spices evenly coat the meat and vegetables. Cook for 5-7 minutes, until peppers soften but still have a slight crunch.
Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Let it cook for an additional 5 minutes, allowing flavors to meld and broth to reduce slightly. Add more broth if a saucier dish is desired.
Before serving, taste and adjust seasoning as needed. If you desire more spice, sprinkle in crushed red pepper flakes or more chili powder. Remove the skillet from heat.
Serve your Ground Turkey and Peppers hot. It pairs well with rice, in wraps, or on its own. Garnish with freshly chopped cilantro or parsley for extra flavor and color if desired.
Tips and serving
Cook the turkey to 165°F (74°C) and keep the peppers tender but not mushy.
For more ideas, try Easy Korean-Style Ground Turkey Recipe for Healthy Dinners or Healthy Ground Turkey Sweet Potato Casserole Recipe.
Quick and Healthy Ground Turkey and Peppers Recipe
Ground turkey and colorful bell peppers make a simple skillet meal. Makes 4 servings.
- 1 lb ground turkey (preferably lean)
- 3 bell peppers (mixed colors, such as red, yellow, and green)
- 1 medium onion, chopped very small
- 2 cloves of garlic, chopped up
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt to taste
- Pepper to taste
- 1/2 cup chicken broth or vegetable broth
- Optional: Crushed red pepper flakes for extra heat
- Optional: Fresh cilantro or parsley for garnish
Wash and cut the bell peppers into thin strips or dice them. Finely chop the onion and mince the garlic. Set all the prepped vegetables aside.
Heat a large skillet over medium heat and add the olive oil. Once hot, add the ground turkey. Use a wooden spoon to break it into smaller pieces. Cook for 6-8 minutes, stirring occasionally, until fully browned with no pink spots.
Add the chopped onions and garlic to the cooked turkey. Stir and cook for 2-3 minutes until the onions are translucent and soft. Next, add the bell peppers, cumin, chili powder, paprika, oregano, salt, and pepper. Stir everything until spices evenly coat the meat and vegetables. Cook for 5-7 minutes, until peppers soften but still have a slight crunch.
Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Let it cook for an additional 5 minutes, allowing flavors to meld and broth to reduce slightly. Add more broth if a saucier dish is desired.
Before serving, taste and adjust seasoning as needed. If you desire more spice, sprinkle in crushed red pepper flakes or more chili powder. Remove the skillet from heat.
Serve your Ground Turkey and Peppers hot. It pairs well with rice, in wraps, or on its own. Garnish with freshly chopped cilantro or parsley for extra flavor and color if desired.
Cook the turkey to 165°F (74°C) and keep the peppers tender but not mushy.