Easy Ground Turkey And Peppers Stir Recipe

I made an easy ground turkey and peppers stir-fry that’s ideal for Healthy Meal Prep, packed with protein and colorful veggies and perfect for a quick weeknight dinner.

I love a dinner that comes together fast and doesn’t taste like every other takeout. My Easy Ground Turkey And Peppers Stir started as a fridge experiment and now it’s the meal I reach for on chaotic weeknights.

Ground turkey browns quickly and bell peppers keep things bright and crunchy, so the bowl never feels boring. It’s one of those Turkey Dishes I throw into rotation for Healthy High Protein Meals, and it plays nice with rice or noodles depending on my mood.

Give it a go—you might end up preferring it to takeout, dont be surprised.

Ingredients

• Ground turkey: Lean protein, fills you up, low fat, soaks up sauces and browns quick.
• Bell peppers: Bright crunch, vitamins A and C, adds sweet fresh contrast and color.
• Yellow onion: Sweet savory base, gives depth and natural sugars that caramelize when cooked.
• Garlic: Pungent aroma, boosts flavor, has trace fiber and immune friendly compounds.
• Ginger: Ginger adds warm spice, slight heat, kinda aids digestion and brightens the mix.
• Soy sauce: Salty umami backbone, supplies sodium and savory depth, balances sweet or sour.
• Sesame oil: Small splash gives nutty aroma and richness, use sparingly for flavor boost.
• Honey: Natural sweetener, balances soy saltiness, adds glaze and caramel kinda notes.
• Rice vinegar: Light acid, brightens flavors, cuts richness and gives gentle tang, it’s nice.

Ingredient Quantities

• 1 pound ground turkey (about 450 g), 93% lean is great
• 2 medium bell peppers, mixed colors, sliced
• 1 medium yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 2 tablespoons vegetable oil or neutral oil
• 1 tablespoon sesame oil for flavor
• 3 tablespoons low sodium soy sauce
• 1 tablespoon hoisin sauce or oyster sauce optional
• 1 tablespoon rice vinegar or lime juice
• 1 tablespoon honey or brown sugar
• 1 teaspoon cornstarch mixed with 2 tablespoons water optional
• Salt and black pepper to taste
• Pinch red pepper flakes or 1 teaspoon Sriracha if you like heat
• 2 green onions sliced for garnish
• Cooked rice or noodles for serving about 4 cups cooked

How to Make this

1. Prep everything first: slice the bell peppers and onion, mince the garlic and ginger, slice the green onions, measure soy sauce, hoisin/oyster if using, rice vinegar or lime juice, honey or brown sugar, and mix the optional cornstarch slurry (1 tsp cornstarch + 2 tbsp water). Have about 4 cups cooked rice or noodles ready.

2. Heat a large skillet or wok over medium-high heat until hot, add 1 tablespoon vegetable oil (plus a splash more if your turkey is very lean), then add the ground turkey, season lightly with salt and pepper and break it up with a spatula so it browns evenly. Cook until mostly no pink remains and you get little browned bits, about 5 to 7 minutes.

3. Push the turkey to one side or remove to a plate if the pan is crowded, add the other tablespoon of vegetable oil, then add the sliced onion and bell peppers. Stir fry on high so they get a little char but stay crisp tender, about 3 to 4 minutes. Dont overcook the peppers or they get mushy.

4. Push the veg to the side, add the garlic and ginger to the hot spot of the pan and cook 30 seconds to release the aroma, then mix everything back together.

5. Return the turkey to the pan if you removed it, then pour in 3 tablespoons low sodium soy sauce, 1 tablespoon hoisin or oyster sauce if using, 1 tablespoon rice vinegar or lime juice, and 1 tablespoon honey or brown sugar. Stir to combine and scrape up any browned bits from the bottom of the pan to deepen the flavor.

6. If you want a thicker glaze, stir the cornstarch slurry again and add it now, simmer for 1 to 2 minutes until the sauce thickens and coats the meat and veggies.

7. Taste and adjust: add a pinch of salt and black pepper if needed, and add red pepper flakes or 1 teaspoon Sriracha if you like heat. Finish with 1 tablespoon sesame oil for that toasty flavor right at the end.

8. Turn off the heat, sprinkle the sliced green onions over the top and give it one last toss. If the sauce is too salty or sharp, squeeze a little extra lime juice or add a tiny splash of honey to balance it.

9. Serve hot over the cooked rice or noodles. Leftovers reheat great in a skillet on medium heat with a splash of water to loosen the sauce.

Equipment Needed

1. Large skillet or wok, 10 to 12 inch works great
2. Heatproof spatula to break up the turkey and scrape the pan
3. Chef’s knife, sharp (for peppers, onion, ginger)
4. Cutting board, preferably one for veg and one for meat if you got it
5. Measuring spoons and measuring cups for sauces and honey
6. Small bowl and fork or whisk for the cornstarch slurry and mixing sauces
7. Tongs or wooden spoon for stir frying and tossing everything together
8. Rice cooker or medium pot for the cooked rice or noodles, plus a plate or bowl to hold the rested turkey

FAQ

Easy Ground Turkey And Peppers Stir Recipe Substitutions and Variations

• Ground turkey: swap for ground chicken or lean pork for almost the same cook time and texture; for a veg option use crumbled firm tofu or tempeh, press out moisture and brown in oil so it gets some color.
• Soy sauce: use tamari 1:1 for gluten free, or coconut aminos 1:1 if avoiding soy — it’s milder and a bit sweeter so taste and add a pinch of salt if needed.
• Hoisin or oyster sauce: mix 1 tbsp miso + 1 tsp honey + 1 tsp soy sauce for similar salty‑sweet depth, or just use extra soy + 1 tsp brown sugar if you dont have miso.
• Cornstarch (thickener): replace with arrowroot powder 1:1 for a glossy finish, or use all purpose flour at about double the amount (whisk into cold water first); or skip thickener and simmer sauce to reduce.

Pro Tips

– Pat the turkey dry with paper towels before it hits the pan, otherwise it steams and won’t get those little browned bits that taste like everything. If it seems very lean add a drizzle of oil while it browns so it doesn’t stick, but don’t overcrowd the pan or you’ll lose that color.

– Keep aromatics like garlic and ginger short and hot. Cook them only until fragrant, then mix back in quick, because burned garlic tastes bitter and will ruin the whole batch.

– For a glossy, clingy sauce, whisk your cornstarch with cold water first, then stir it into a simmering sauce and let it bubble for 30 to 90 seconds. Add less than you think at first, you can always thicken more but you can’t un-thicken.

– Finish with acid and toasted sesame oil at the end, not while boiling. A squeeze of lime or a splash of rice vinegar brightens and balances salt and sweet, and sesame oil used last gives that toasty note without getting cooked off.

– Taste as you go and adjust small amounts at a time. If it’s too salty add a little sweet or acid, if it’s flat add a tiny pinch of salt or a drop of fish sauce for umami. Garnish right before serving so green onions stay fresh and not soggy.