I’m always looking for meals that are quick, nutritious, and full of flavor—and this Ground Turkey and Peppers recipe checks every box.

It’s a one-pan dish packed with lean protein, colorful bell peppers, and bold spices.

Whether served over rice, wrapped in lettuce, or enjoyed on its own, this recipe makes a satisfying dinner that’s ready in under 30 minutes.

Why You’ll Love This Recipe

Quick & easy – Simple ingredients and minimal prep for busy nights.

High in protein, low in fuss – Lean ground turkey keeps it healthy and hearty.

Naturally gluten-free – Use coconut aminos if needed.

One pan = easy cleanup – Everything cooks in the same skillet.

Customizable – Serve it with grains, in wraps, or with eggs for breakfast.

Loaded with flavor – Smoky, savory, with a splash of citrus at the end.

What You’ll Need (Ingredient Highlights)

Ground turkey – Lean and mild in flavor, it absorbs spices beautifully.

Bell peppers – Red, yellow, or green all work, adding color and crunch.

Onion & garlic – Classic aromatics that build the flavor foundation.

Smoked paprika, cumin, chili powder – Add warmth and a touch of heat.

Chicken broth & tomato paste – Help create a light, savory sauce.

Soy sauce (or coconut aminos) – For umami depth and saltiness.

Lime juice & fresh herbs – Brighten and finish the dish beautifully.

Pro Tips Before You Start

Slice peppers evenly so they cook at the same rate.

Don’t overcook the turkey – cook until just done to keep it moist.

Use low-sodium broth to control salt levels.

Add chili powder to taste if you like it spicier.

Garnish generously – fresh herbs really elevate the final flavor.

How to Make Ground Turkey and Peppers

Step 1: Cook the Aromatics

Heat olive oil in a large skillet over medium heat.

Add diced onion and sauté until soft and translucent, about 3 minutes.

Stir in minced garlic and cook for another 30 seconds until fragrant.

Step 2: Brown the Turkey

Add the ground turkey to the skillet.

Break it up with a spoon and cook for 5–6 minutes, or until fully browned and no pink remains.

Step 3: Season and Add Peppers

Sprinkle in the smoked paprika, cumin, chili powder (if using), salt, and black pepper.

Stir well to coat the turkey.

Add sliced bell peppers and stir to combine.

Cook for 3–4 minutes until the peppers are slightly softened but still crisp.

Step 4: Add Sauce Ingredients

Pour in the chicken broth, tomato paste, and soy sauce.

Stir everything together and let it simmer for 2–3 minutes to blend the flavors.

Step 5: Finish and Garnish

Turn off the heat and squeeze in the juice of half a lime.

Sprinkle with fresh chopped cilantro or parsley, and serve warm.

What to Serve It With

Steamed rice or quinoa – A filling base for soaking up the sauce.

Cauliflower rice – A low-carb alternative.

Tortilla wraps or lettuce cups – Great for a handheld version.

Fried egg on top – For a protein-packed breakfast bowl.

Roasted potatoes or sweet potatoes – Hearty and delicious.

Variations / Substitutions

Make it spicy – Add a diced jalapeño or extra chili powder.

Use different meat – Ground chicken, pork, or beef all work well.

Add more veggies – Mushrooms, zucchini, or spinach are great additions.

Make it saucier – Double the broth and tomato paste if serving over noodles.

Change up the herbs – Try basil or green onions instead of cilantro.

Storage & Leftovers

Fridge – Store in an airtight container for up to 4 days.

Reheat – Microwave or warm in a skillet until heated through.

Freeze – Freeze in portions for up to 2 months. Thaw overnight in the fridge.

Meal prep friendly – Divide into containers with rice or veggies for easy lunches.

Reheat with a splash of broth to loosen the sauce if needed.

FAQs

Can I use frozen peppers?
Yes, though they’ll be softer. Use fresh if you prefer a bit of crunch.

Is this recipe spicy?
It’s mildly spicy. You can skip the chili powder or adjust to your heat preference.

Can I make it ahead?
Definitely. It keeps well in the fridge and tastes even better the next day.

What’s the best way to reheat it?
Reheat in a skillet with a splash of broth or water, or microwave with a damp paper towel.

Is this kid-friendly?
Yes! Just reduce or skip the chili powder for a milder flavor.

Can I double the recipe?
Absolutely. Use a larger pan or cook the turkey in batches to avoid crowding.

Can I serve this cold?
It’s best warm, but leftovers can be used in wraps or salads straight from the fridge.

Final Thoughts

This Ground Turkey and Peppers recipe is a weeknight lifesaver.

It’s colorful, flavorful, and comes together with pantry staples and just one pan.

I love how versatile it is—whether I’m stuffing it into wraps or topping it with a fried egg, it always hits the spot.

Add it to your regular dinner rotation, and you won’t be disappointed.