The first time I made this skillet I was racing the clock after a day of errands and low on groceries.
It came together in under 20 minutes and tasted far more ambitious than the time invested.
If you want a weeknight dinner that’s fast, flexible, and full of color, this Ground Turkey and Peppers skillet is the recipe to keep on repeat.
If you like skillet meals that are hearty but not heavy, this one fits the bill and pairs beautifully with simple staples like rice or tortillas.
It’s also a great place to use up extra bell peppers or to stretch lean ground turkey into a flavorful main.
Try it alongside richer casseroles or lighter stir-fries for variety on a busy weeknight — I often rotate it with a cheesy ground beef and rice casserole for family favorites.
Why You’ll Love This Recipe
- Fast: ready in about 20 minutes from stovetop to table.
- Healthy: lean protein, lots of veggies, and low sodium when you control the broth and soy sauce.
- Versatile: serves as a main for bowls, tacos, or a filling for peppers and wraps.
- Flavor-forward: smoky paprika and cumin give depth that belies the short cook time.
The texture is a great balance — the ground turkey stays tender and slightly crumbly while the bell peppers keep a slight snap if you follow the timing.
The tomato paste and soy sauce create a savory backbone that clings to the turkey, while lime and fresh herbs lift the whole dish so it never tastes flat.
"I made this on a busy Tuesday and my picky teenager asked for seconds — simple, bright, and flavorful. Five stars!" — Sarah, home cook
Key Ingredients
Olive oil
Good olive oil does more than prevent sticking; it begins the flavor building. Use extra virgin olive oil for the aromatics step — it browns the onion gently and adds a subtle fruitiness that plays well against the smoked paprika.
Ground turkey
Choose 93/7 or 85/15 depending on whether you want leaner meat or a juicier finish. Lean turkey absorbs the spices quickly, but a touch more fat (85/15) gives a silkier mouthfeel. If you prefer a bolder meat flavor, briefly brown in a hotter pan before reducing heat.
Bell peppers (mixed colors)
Using a mix of red, yellow, and green peppers adds sweetness, brightness, and a visual pop. Red peppers are the sweetest and soften quickest, while green gives a slightly bitter contrast that balances the dish.
Smoked paprika and cumin
Smoked paprika gives a warm, woodsy depth that mimics a slow-cooked flavor in a quick skillet. Cumin adds an earthy, nutty note that pairs with tomato paste and soy sauce to create a complex savory base.
Full ingredient list:
- 1 lb ground turkey
- 1 tbsp olive oil
- 1 small onion, diced
- 3 bell peppers (red, yellow, or green), sliced
- 3 cloves garlic, minced
- 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, for brightness)
- Fresh cilantro or parsley for garnish
Step-by-Step Instructions
Step 1: Sauté the aromatics
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and cook, stirring occasionally, until the onion becomes soft and translucent, about 3 minutes.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Pro Tip: You’ll know it’s ready when the onions look glossy and soft without browning. If the garlic turns brown, lower the heat immediately.
Step 2: Brown the ground turkey
Add the ground turkey to the skillet and break it up with a wooden spoon.
Cook the turkey, stirring and scraping the bottom of the pan, until there is no visible pink remaining and the meat is cooked through, about 5–6 minutes.
Pro Tip: For better browning and flavor, don’t crowd the pan. Give the turkey a few minutes undisturbed at the start to get a light sear before breaking it up.
Step 3: Season and add peppers
Sprinkle 1 teaspoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon chili powder (if using), ½ teaspoon salt, and ½ teaspoon black pepper evenly over the turkey.
Stir to coat the meat thoroughly with the spices.
Add the sliced bell peppers and stir, allowing them to cook until they begin to soften but still retain a bit of crunch, about 3–4 minutes.
Pro Tip: Look for peppers to take on a slightly glossy sheen and the edges to just start softening — overcooked peppers will lose color and texture.
Step 4: Add the sauce components
Pour in ¼ cup low-sodium chicken broth, 1 tablespoon tomato paste, and 1 tablespoon soy sauce or coconut aminos.
Stir everything together and let the mixture simmer gently for 2–3 minutes so the tomato paste dissolves and the flavors meld.
Pro Tip: If the mixture seems dry, add another tablespoon or two of broth. The sauce should coat the turkey without pooling — it should be saucy but not soupy.
Step 5: Finish and serve
Turn off the heat and squeeze the juice of half a lime over the skillet, if using.
Garnish with chopped cilantro or parsley, then serve immediately on its own, over rice, tucked into tortillas, or with roasted vegetables.
Pro Tip: A final squeeze of lime brightens the whole dish. Taste and adjust salt or acidity before serving — a splash of soy sauce or an extra pinch of salt can sharpen the flavors.
Expert Tips for Success
- Use the right pan: a wide, heavy skillet (cast iron or stainless steel) gives the turkey space to brown evenly. A cramped pan steams the meat and makes it soggy.
- Control heat for texture: medium-high heat at the beginning encourages browning; reduce to medium when adding peppers so they soften without becoming limp.
- Salt at the right time: a small pinch when browning helps concentrate flavor, but a final adjustment at the end prevents over-salting after adding soy sauce or broth.
- Choose quality soy sauce: a naturally brewed low-sodium soy or coconut aminos will add umami without overwhelming sodium; brands like San-J (for coconut aminos) or Kikkoman less-sodium work well.
- Swap and balance fats: if using extra-lean turkey, consider adding a teaspoon of olive oil or a pat of butter when finishing to add silkiness. Conversely, if using fattier turkey, blot excess fat with a paper towel after browning.
- Make it ahead: this recipe keeps well and tastes even better the next day as the spices mingle. Reheat gently on the stovetop over low heat, adding a splash of broth if it’s dry.
- Read visual cues for doneness: the turkey should be uniformly opaque with small golden bits from the pan, and peppers should be bright and slightly tender, not mushy.
- Layer flavor: don’t skip the tomato paste — it caramelizes in the broth and adds a concentrated tomato backbone that makes the dish sing.
- Herbs at the end: add cilantro or parsley right before serving to keep their flavor fresh and green; cooking herbs too long mutes their brightness.
- Use aromatics wisely: if you have scallions or shallots, a mix with the onion can elevate the aromatic profile without extra time.
While I often turn to quick weeknight proteins, I also like to rotate this skillet with other busy favorites like a lighter Asian-style stir fry; if you enjoy those flavors, you might appreciate the balance this recipe strikes between speed and depth — similar to the crisp, savory notes found in a Chinese ground beef and cabbage stir-fry.
Storage & Freezing
Fridge: Cool the skillet to room temperature before storing.
Transfer leftovers to an airtight container and refrigerate for up to 3–4 days.
Freezer: For longer storage, portion into freezer-safe containers or heavy-duty zip-top bags.
Remove excess air and freeze for up to 3 months. Label with date and contents.
Reheating: Thaw overnight in the fridge if frozen.
Reheat gently on the stovetop over low-medium heat, adding 1–2 tablespoons of broth to loosen the sauce.
Microwave reheating is fine for single servings; cover and heat in 30–45 second intervals, stirring between bursts to ensure even reheating.
Make-ahead tips: This skillet is ideal for meal prep — cook a double batch and freeze individual portions for lunches.
For best texture after freezing, slightly undercook the peppers if you plan to reheat later; they’ll finish softening without becoming mushy.
Variations & Substitutions
- Mexican-style: Add a teaspoon of chili powder and a pinch of oregano, swap soy for a splash of salsa, and serve with avocado and warm tortillas.
- Mediterranean twist: Replace paprika and cumin with smoked paprika and a teaspoon of oregano, stir in a handful of chopped olives and a splash of red wine vinegar at the end.
- Low-carb/Keto: Serve over riced cauliflower or inside butter lettuce cups and use coconut aminos to keep it lower in sodium and carbs.
- Heavier comfort version: Add a can of drained black beans or corn, or stir in a half cup of shredded cheese at the end for a heartier skillet.
- Swap the protein: Use ground chicken, turkey-sausage, or even lean ground beef for a flavor change. For pasta nights, consider a saucier approach similar to this easy roasted butternut squash with ground turkey pairing, which combines sweet veg and savory meat.
If you prefer pasta-based dinners, the seasoning profile here transitions well into more sauce-forward recipes like the savory elements found in a Gordon Ramsay ground turkey pasta technique.
Frequently Asked Questions
Q: Can I use ground chicken instead of ground turkey?
A: Yes. Ground chicken will work fine and will slightly change the flavor profile — it tends to be milder and can be a touch dryer depending on fat content. Adjust by adding a splash more broth or a teaspoon of olive oil if the mixture seems too dry while cooking.
Q: How can I make this spicier?
A: Increase the chili powder or add a pinch of cayenne when you add the smoked paprika and cumin. Fresh jalapeño or a drizzle of hot sauce at the end gives a bright, spicy finish. Taste as you go to avoid overpowering the other flavors.
Q: Is this dish suitable for meal prep?
A: Absolutely. It stores and reheats very well. For best texture, slightly undercook the peppers during the initial cook if you plan to reheat multiple times; they’ll stay firmer rather than turning mushy.
Q: What sides pair best with this skillet?
A: Rice, quinoa, warm tortillas, or a simple salad are all good matches. For a low-carb option, serve over cauliflower rice or with a side of steamed greens.
Q: Can I make this in advance for a crowd?
A: Yes. Double or triple the recipe and keep warm in a low oven (about 200°F/95°C) covered. Stir occasionally and add a splash of broth if it looks dry. This method keeps it ready for serving without losing texture.
Final Thoughts
This Ground Turkey and Peppers skillet is one of those recipes that rewards a little attention with big flavor.
It’s fast, forgiving, and versatile enough to fit many weeknight menus.
Conclusion
If you want inspiration for closely related comfort skillet recipes, check out this classic Mom’s Ground Turkey and Peppers Recipe for a homestyle take.
For a different twist on peppers and ground turkey in a skillet, this Unstuffed Pepper Skillet with Ground Turkey shows another flavorful approach.
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Ground Turkey and Peppers Skillet
Ingredients
Main Ingredients
- 1 lb ground turkey Use 93/7 or 85/15 for leaner meat or juicier finish.
- 1 tbsp olive oil Extra virgin for best flavor.
- 1 small onion, diced Cook until translucent.
- 3 whole bell peppers (mixed colors), sliced A mix of red, yellow, and green for sweetness and crunch.
- 3 cloves garlic, minced
- 1 tsp smoked paprika Adds warmth and depth.
- 1 tsp ground cumin Earthy flavor.
- ½ tsp chili powder (optional) For heat, if desired.
- ½ tsp salt Adjust to taste.
- ½ tsp black pepper
- ¼ cup low-sodium chicken broth Controls sodium content.
- 1 tbsp tomato paste Adds savory backbone.
- 1 tbsp soy sauce or coconut aminos For umami flavor.
- Juice of ½ whole lime (optional) For brightness, if desired.
- to taste fresh cilantro or parsley for garnish
Instructions
Preparation
- Heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the diced onion and cook, stirring occasionally, until soft and translucent, about 3 minutes.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
Cooking
- Add the ground turkey to the skillet and break it up with a wooden spoon.
- Cook the turkey, stirring and scraping the bottom of the pan, until no visible pink remains, about 5–6 minutes.
- Sprinkle smoked paprika, ground cumin, chili powder, salt, and black pepper evenly over the turkey and stir to coat.
- Add the sliced bell peppers and stir, allowing them to cook until slightly softened, about 3–4 minutes.
- Pour in chicken broth, tomato paste, and soy sauce or coconut aminos, and let it simmer gently for 2–3 minutes.
- Turn off the heat and squeeze lime juice over the skillet, if using.
Serving
- Garnish with cilantro or parsley and serve immediately over rice, in tortillas, or with roasted vegetables.
