Ground Turkey And Peppers – Quick, Healthy & Full Of Flavor! Recipe

I’m sharing my Turkey and Peppers Recipe that mixes lean ground turkey with colorful bell peppers and bold seasonings into a quick, high-protein dish that’s adaptable for rice, lettuce wraps, or tacos.

I never planned to fall for a weeknight recipe this hard, but this Ground Turkey and Peppers dish does it every time. Lean ground turkey cooks up juicy beside bright bell peppers, and simple bold seasonings make it pop so you want seconds.

I love that it’s fast, packs protein and still feels like something worth sharing even after a rough day. There’s a small trick that makes the flavor sing that I always use, and every time people ask for the recipe.

If you need an easy healthy pick that actually tastes like dinner not just fuel, this Turkey And Peppers Recipe is my favorite.

Ingredients

• Ground turkey packs lean protein, keeps calories lower, but needs seasoning or it’s bland.
• Bell peppers give vitamin C, fiber and natural sweetness, plus bright colorful crunch.
• Onion adds savory depth, some carbs and fiber, and helps everything taste rounded.
• Garlic brings pungent aroma, immune boosting compounds, and lots of punch for few calories.
• Olive oil supplies heart healthy fats, aids browning and keeps turkey moist.
• Tomato paste gives deeper umami and a subtle sweet acid note when used sparingly.
• Spices like cumin paprika chili add warmth, smoky notes and zero added sugar.
• Lime juice and cilantro add bright fresh tang and herbaceous finish, great with rice.

Ingredient Quantities

• 1 lb ground turkey (about 450 g) 93% lean preferred
• 1 to 2 tbsp olive oil or avocado oil
• 1 medium yellow or white onion diced
• 3 bell peppers (use a mix of colors they look nicer) thinly sliced
• 3 cloves garlic minced
• 1 tbsp tomato paste (optional for richer flavor)
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika or regular paprika
• 1/2 tsp dried oregano
• 1/4 to 1/2 tsp red pepper flakes optional for heat
• 1 tbsp soy sauce or 1 tsp Worcestershire sauce
• 1 tsp kosher salt plus more to taste
• 1/2 tsp black pepper
• 1 tbsp lime juice optional
• 2 tbsp chopped fresh cilantro optional
• Cooked rice or taco shells or butter lettuce leaves for serving

How to Make this

1. Heat a large skillet over medium high and add 1 to 2 tablespoons olive or avocado oil. If your turkey is extra lean use the full 2 tbsp so it wont stick.

2. Add the diced onion and sliced bell peppers and sauté until they start to soften and get a little color, about 4 to 6 minutes. Stir now and then so they cook evenly.

3. Push the veggies to the side of the pan, add the ground turkey (1 lb 93% lean preferred) and crumble with a spatula. Cook until no pink remains and bits are browned, about 6 to 8 minutes. If you want better browning dont overcrowd the pan.

4. Stir the turkey and veggies together, then add the minced garlic and 1 tablespoon tomato paste if using. Cook 30 to 60 seconds until fragrant, scrape up any brown bits from the bottom.

5. Sprinkle in 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked or regular paprika, 1/2 teaspoon dried oregano and 1/4 to 1/2 teaspoon red pepper flakes if you want heat. Add 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir well so spices coat everything, cook another 1 to 2 minutes to toast the spices.

6. Pour in 1 tablespoon soy sauce or 1 teaspoon Worcestershire sauce and stir to deglaze the pan, scraping any stuck bits. Let everything simmer a minute so flavors meld. Taste and add more salt or pepper if needed.

7. Remove from heat and squeeze in 1 tablespoon lime juice if using, and stir in 2 tablespoons chopped fresh cilantro if you like that bright finish. Adjust seasoning one more time.

8. Serve hot over cooked rice, spoon into taco shells, or pile into butter lettuce leaves for wraps. Leftovers keep well in the fridge for 3 to 4 days and reheat great in a skillet or microwave.

Equipment Needed

1. Large 12-inch skillet (nonstick or stainless) for browning and sauteing
2. Sturdy spatula or wooden spoon to crumble the turkey and stir
3. Chef’s knife for dicing the onion and slicing peppers
4. Cutting board
5. Measuring spoons (tsp and tbsp) for spices and sauces
6. Tablespoon and 1-cup measuring cup for oil and liquid ingredients
7. Small bowl and a citrus juicer or fork for the lime juice, its optional
8. Serving spoon or tongs and a bowl or platter for the cooked rice/tacos

FAQ

Ground Turkey And Peppers – Quick, Healthy & Full Of Flavor! Recipe Substitutions and Variations

• Ground turkey: ground chicken (very similar), lean ground beef (richer), crumbled extra-firm tofu or tempeh for a vegetarian swap, cooked lentils or black beans if you want it meatless
• Oil: avocado or olive oil, canola or grapeseed oil as a neutral high-heat option, or butter/ghee for more richness (watch smoke point)
• Bell peppers: poblano or anaheim for a milder, smoky note, zucchini or yellow squash sliced thin for similar bulk, or sliced mushrooms/onions if you want more umami
• Soy sauce / Worcestershire: tamari or coconut aminos for gluten-free, low-sodium soy sauce, a splash of fish sauce or balsamic for depth, or just add extra salt and a squeeze of lime if you prefer

Pro Tips

– Pat the turkey really dry before it hits the pan and chill it for 10 minutes if you have time, that helps it brown instead of steam. If you’re desperate for extra browning, a tiny pinch of baking soda mixed into the meat can help the crust form faster, but dont overdo it.

– Cook the peppers separately for a couple extra minutes on higher heat so they get a bit of char and dont go mushy. Toss them back in at the end so they keep texture and color.

– Bloom your spices in the hot oil (or let them cook with the tomato paste) for longer than you think, until they smell fragrant, that makes the flavors pop. When you deglaze use the soy or Worcestershire, not just water, it adds umami and ties the whole dish together; a small pinch of sugar can also balance the acidity if it tastes flat.

– For leftovers reheat in a skillet with a splash of broth or water and scrape the pan to revive those browned bits, it tastes way better than microwaving dry. For make-ahead meals freeze in portioned containers or keep rice separate so nothing gets soggy.