Description
A quick and flavorful Ground Turkey and Bell Pepper Skillet featuring lean ground turkey cooked with colorful bell peppers, aromatic spices, and a zesty lime finish. This easy one-pan recipe is perfect for a healthy weeknight dinner and packed with vibrant flavors.
Ingredients
Scale
Protein
- 1 lb ground turkey
Vegetables
- 1 small onion, diced
- 3 bell peppers (red, yellow, or green), sliced
- 3 cloves garlic, minced
Seasonings & Sauces
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili powder (optional, for heat)
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ¼ cup low-sodium chicken broth
- 1 tbsp tomato paste
- 1 tbsp soy sauce or coconut aminos
- Juice of ½ lime (optional)
Garnish
- Fresh cilantro or parsley, for garnish
Instructions
- Heat the oil: Heat olive oil in a large skillet over medium heat to prepare for sautéing the vegetables and cooking the turkey.
- Sauté onions: Add diced onions to the skillet and cook for about 3 minutes until they become soft and translucent.
- Add garlic: Stir in minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Cook turkey: Add ground turkey to the skillet, breaking it up with a spoon. Cook for 5–6 minutes until the turkey is no longer pink and fully cooked through.
- Add spices: Season the cooked turkey with smoked paprika, ground cumin, chili powder (if using), salt, and black pepper, stirring well to evenly coat the meat.
- Add bell peppers: Stir in the sliced bell peppers and cook for 3–4 minutes, allowing them to soften while retaining some crispness.
- Simmer with broth and tomato paste: Pour in the low-sodium chicken broth and tomato paste. Stir to combine and simmer for 2–3 minutes to meld the flavors and slightly thicken the sauce.
- Finish and garnish: Remove skillet from heat. If desired, squeeze lime juice over the dish for brightness, then garnish with fresh cilantro or parsley before serving.
Notes
- You can substitute ground chicken or lean beef for ground turkey if preferred.
- Adjust chili powder according to your heat preference or omit for a milder flavor.
- Serve over rice, quinoa, or with warm tortillas for a complete meal.
- To make it gluten-free, use tamari instead of regular soy sauce.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
