Turkey Skillet with Bell Peppers

I threw this together on a Tuesday night when the fridge was half-empty and my motivation was running low. The peppers were sitting in the crisper, the turkey was thawed, and I figured worst case, we'd eat something colorful. Twenty minutes later, my husband looked up from his plate and said it tasted like I'd been planning it all week.

The first time I made this, I doubled the batch and packed the leftovers into meal prep containers. My coworker heated hers up in the office kitchen and three people asked for the recipe before lunchtime ended. It smelled like something you'd order at a restaurant, not something you threw together while wearing sweatpants and listening to a podcast.

Ingredients

• Ground turkey (500 g): Lean and quick-cooking, it browns beautifully without releasing a pool of grease. I buy the 93% lean kind because it has just enough fat to stay moist.
• Red, yellow, and green bell peppers (1 each, sliced): The mix of colors isn't just pretty, it actually makes the dish taste more complex. Each one has a slightly different sweetness.
• Red onion (1 medium, sliced): Adds a mild bite that mellows as it cooks. I've used yellow onion in a pinch and it works fine, just a little sharper.
• Garlic (2 cloves, minced): Fresh is key here. The jarred stuff turns bitter when you cook it this fast.
• Fresh parsley (2 tbsp, chopped, plus extra for garnish): Brightens everything up at the end. Don't skip it, it's the difference between good and great.
• Olive oil (2 tbsp): Keeps the turkey from sticking and helps the spices bloom. I use extra virgin because it's what I have open.
• Smoked paprika (1 tsp): This is the secret weapon. It adds a deep, almost campfire-like warmth without any heat.
• Dried oregano (1/2 tsp): A little goes a long way. It ties everything together with a hint of earthiness.
• Ground cumin (1/2 tsp): Gives it a subtle warmth that makes people ask what the mystery flavor is.
• Crushed red pepper flakes (1/4 tsp, optional): I use them when I want a tiny kick. My kids prefer it without.
• Salt and black pepper (1/2 tsp and 1/4 tsp): Season as you go, taste at the end, adjust if needed.
• Lemon wedges (optional, to serve): A squeeze of lemon at the table makes everything taste brighter and more alive.

Instructions

Get the pan hot:

Heat the olive oil in a large skillet over medium-high heat until it shimmers but doesn't smoke. You want the turkey to sear, not steam.

Brown the turkey:

Add the ground turkey and break it up with a spoon as it cooks, about 5 to 6 minutes. You're looking for golden-brown bits, not gray mush.

Add the aromatics:

Toss in the sliced onions and minced garlic, stirring for 2 minutes until your kitchen smells amazing. The garlic should be fragrant but not browned.

Cook the peppers:

Stir in the bell peppers and cook for 5 to 6 minutes, stirring occasionally. They should be tender but still have a little snap.

Season everything:

Sprinkle in the smoked paprika, oregano, cumin, red pepper flakes, salt, and black pepper. Stir well and let it cook for 2 more minutes so the spices toast and cling to everything.

Finish and serve:

Stir in the chopped parsley, taste and adjust the seasoning if needed, then turn off the heat. Serve it warm with extra parsley and lemon wedges on the side.

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My daughter, who claims to hate peppers, ate two full servings of this and asked if we could have it again. I didn't say a word, just smiled and added it to the rotation. Sometimes the best victories in the kitchen are the quiet ones.

How to Store and Reheat

I keep leftovers in an airtight container in the fridge for up to four days. It reheats beautifully in a skillet over medium heat with a splash of water to loosen it up, or you can microwave it in 30-second bursts. The peppers soften a little more the next day, but honestly, it's just as good.

What to Serve It With

I've eaten this straight from the skillet with a fork, spooned it over rice, wrapped it in lettuce leaves, and even stuffed it into pita pockets. It's one of those recipes that adapts to whatever you're in the mood for. My favorite way is over quinoa with a dollop of Greek yogurt and hot sauce on the side.

Easy Swaps and Additions

If you don't have turkey, ground chicken works just as well. I've also thrown in sliced mushrooms, diced zucchini, or a handful of spinach at the end when I'm trying to use up odds and ends. The spice mix is flexible too, you can lean into chili powder for a Tex-Mex vibe or add a pinch of cinnamon for something a little warmer and more unexpected.

• Swap ground turkey for ground chicken or even lean ground beef if that's what you have.
• Add extra veggies like mushrooms, zucchini, or cherry tomatoes for more texture and flavor.
• Try serving it in lettuce wraps, over cauliflower rice, or with warm tortillas for variety.

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This is the kind of recipe I make when I want to feel like I have my life together without actually having to try that hard. It's quick, it's colorful, and it tastes like you care.

Recipe FAQs

→ Is this dish low carb?

Yes, it is naturally low carb and gluten-free, focusing on lean protein and fresh vegetables.

→ Can I substitute the turkey?

Ground chicken is an excellent substitute for turkey in this skillet without altering the cooking time.

→ What side dishes work well?

It pairs well with rice, quinoa, or can be served in lettuce wraps to keep it low carb.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to three days and reheat in a skillet.

→ Can I add other vegetables?

Yes, zucchini or mushrooms can be added during the cooking process for extra nutrition and flavor.