A comforting and colorful dish made with lean ground turkey and vibrant peppers, finished with a savory tomato sauce that's ready in under 30 minutes.
Comforting, colorful, and ready in under 30 minutes, this ground turkey and peppers skillet is the weeknight rescue you will turn to again and again. It hits the sweet spot between cozy and healthy, with bright peppers and a savory tomato sauce that kids and adults both love.
Why this recipe works
- Lean ground turkey keeps the dish high protein and low fat, while staying tender.
- Bell peppers and onions caramelize quickly, adding natural sweetness and texture.
- Canned diced tomatoes create an easy, saucy finish without extra hands-on time.
- Versatile flavoring with smoked paprika and oregano delivers depth without fuss.
If you are pairing this skillet with handhelds, these easy high protein sandwich recipes are great ideas for lunchtime leftovers.
Ingredients
- 1 lb ground turkey, 93% lean
- 2 tbsp olive oil
- 1 large bell pepper, any color, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 15 oz canned diced tomatoes, undrained
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes, optional, for heat
- Salt and black pepper, to taste
- Fresh parsley or cilantro, chopped, for garnish
Ingredient notes and substitutions
- Ground turkey, 93% lean, browns quickly and keeps the dish light. Swap for ground chicken if preferred.
- Use a mix of red and yellow peppers for a sweeter profile, or green for a bit more bite.
- For a lower sodium version, choose no-salt-added canned tomatoes and add salt to taste at the end.
- To make this vegetarian, substitute crumbled firm tofu or cooked lentils.
Where to find specialty items
- Smoked paprika and red pepper flakes are usually in the spice aisle of any grocery store, or at specialty spice markets.
- If you want an easy sweet finish after dinner, try these banana loaf bread maker tips for a homemade dessert.
STEP-BY-STEP
- Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1-2 minutes. Add the diced onion and bell pepper and cook for 4-5 minutes, stirring occasionally, until they begin to soften and develop some color around the edges.
- Add the minced garlic and red pepper flakes, if using, to the pan. Stir constantly for about 1 minute until fragrant, watching carefully so the garlic does not burn.
- Add the ground turkey to the skillet, breaking it apart with a spoon or spatula into small crumbles. Cook for 5-7 minutes, stirring occasionally, until browned all over with no pink remaining and reaches 165°F internal temperature. With 93% lean turkey, there is usually minimal fat, but if any accumulates in the pan, carefully drain it off.
- Stir in the diced tomatoes with their juice, dried oregano, smoked paprika, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low, cover the pan, and let it cook for 12-15 minutes to allow the flavors to meld together.
- Taste and adjust the seasoning with more salt, pepper, or red pepper flakes if needed. Garnish with fresh parsley or cilantro before serving.
Process photos for key steps, include shots of browned turkey, the simmering skillet, and plated serving for best visual guidance. For an easy dessert pairing, consider a slice from this chocolate zucchini bread guide after dinner.
Tips for success at each stage
- Sear veggies until they show color, not just soften, to deepen flavor.
- Keep the garlic moving once added, it goes from fragrant to bitter quickly.
- Use a thermometer to ensure turkey reaches 165°F, especially when feeding kids or older adults.
TIPS & VARIATIONS
Make-ahead and storage instructions
- Store cooled leftovers in an airtight container for up to 4 days in the refrigerator. Reheat gently on the stove with a splash of water or in the microwave.
- Freeze portions in freezer-safe containers for up to 3 months, thaw overnight in the fridge before reheating.
Recipe variations
- Mexican style, add cumin and cilantro, serve with avocado and warm tortillas.
- Mediterranean, stir in olives and feta just before serving.
- Grain bowl, spoon over quinoa or farro with a squeeze of lemon.
- Low carb, serve over cauliflower rice.
Serving suggestions
- Serve with steamed rice, crusty bread, or a simple green salad. For a high-protein dessert twist, try this bread and banana pudding recipe.
Pro tips for best results
- Use a wide skillet so ingredients brown instead of steam.
- Taste at the end, not just during cooking, to balance acidity and salt.
COMMON MISTAKES TO AVOID
- Crowding the pan, which causes steaming instead of browning. Fix by using a larger skillet or cook in batches.
- Adding tomatoes too early, which can make the sauce watery. Prevent by waiting to add them until turkey is fully browned.
- Burning the garlic, which creates bitterness. Stir constantly and add garlic after vegetables have softened.
- Undercooking the turkey, which is unsafe. Always cook to 165°F.
- Over-salting early, which is hard to correct. Season gradually and recheck after simmering.
- Skipping the garnish, which reduces freshness and color. Add herbs at the end for brightness.
- Not draining excess fat when using fattier meat, which leaves the dish greasy. Carefully drain and return to the pan.
If you need plant-based alternatives for meal planning or swaps, try these vegan sandwich ideas for inspiration.
Ground Turkey and Peppers Skillet
A comforting and colorful dish made with lean ground turkey and vibrant peppers, finished with a savory tomato sauce that’s ready in under 30 minutes.
Ingredients
Main ingredients
- 1 lb ground turkey, 93% lean Can be substituted with ground chicken.
- 2 tbsp olive oil For cooking.
- 1 large bell pepper, any color, diced Mix of red and yellow peppers adds sweetness.
- 1 large onion, diced
- 3 cloves garlic, minced Watch closely to prevent burning.
- 15 oz canned diced tomatoes, undrained For a saucy finish.
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes, optional For additional heat.
- to taste Salt and black pepper Adjust at the end of cooking.
- for garnish Fresh parsley or cilantro, chopped Adds freshness and color.
Instructions
Preparation
- Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1-2 minutes.
- Add the diced onion and bell pepper and cook for 4-5 minutes, stirring occasionally, until they begin to soften and develop some color around the edges.
- Add the minced garlic and red pepper flakes, if using, to the pan. Stir constantly for about 1 minute until fragrant.
- Add the ground turkey to the skillet, breaking it apart with a spoon or spatula into small crumbles. Cook for 5-7 minutes, stirring occasionally, until browned all over and reaches an internal temperature of 165°F.
- Stir in the diced tomatoes with their juice, dried oregano, smoked paprika, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low, cover the pan, and let it cook for 12-15 minutes.
- Taste and adjust the seasoning with more salt, pepper, or red pepper flakes if needed. Garnish with fresh parsley or cilantro before serving.
Notes
Store cooled leftovers in an airtight container for up to 4 days. Freeze portions for up to 3 months. For variations, try adding cumin and cilantro for a Mexican style or olives and feta for a Mediterranean touch.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 15gProtein: 28gFat: 18gSaturated Fat: 3gSodium: 450mgFiber: 3gSugar: 4g
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