It is 6pm and you are tired. Dinner needs to happen fast. This Ground Turkey and Bell Pepper Skillet is your new best friend.
It is fresh, colorful, and ready in 25 minutes. This meal delivers filling protein without any of the stress. It is the perfect solution for busy back-to-school nights.
Why This Recipe Is a Winner
This dish uses simple pantry staples you likely have. The tri-color peppers add a beautiful, fresh crunch. It is a high-protein powerhouse for your family.
Clean-up is a total breeze with just one pan. It fits perfectly into a healthy reset routine. Your family will love the savory, golden flavors in every bite.
Simple Cooking Method
You just brown the meat and toss in the veggies. Everything happens in one single skillet for maximum ease. Even beginners can master this dish with confidence.
The bone broth creates a light, savory sauce. It keeps the turkey tender and juicy throughout. You will feel like a pro in the kitchen.
Simple Ingredients
These ingredients are mostly staples that highlight fresh seasonal produce.
- 1 lb lean ground turkey (93/7)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 bell peppers (red, yellow, green), sliced into strips
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup chicken bone broth
- 2 tablespoons fresh parsley, chopped
Step-by-Step Directions
- Heat olive oil in a large skillet over medium-high heat.
- Add the ground turkey to the skillet and cook until browned.
- Break it into crumbles with a spatula for 5-7 minutes.
- Add the diced onion and sliced bell peppers to the skillet.
- Sauté for 5 minutes until the vegetables are tender-crisp.
- Stir in garlic, oregano, paprika, salt, pepper, and red pepper flakes.
- Cook for 1 minute until the spices are fragrant.
- Pour in the chicken bone broth to deglaze the pan.
- Scrape up any browned bits from the bottom.
- Simmer for 2 minutes until the liquid has mostly reduced.
- Garnish with fresh parsley and serve immediately.
Best Ways to Enjoy It
Serve this warm over cauliflower rice or fluffy quinoa. It looks beautiful and vibrant in a bowl. Add a dollop of Greek yogurt for extra creaminess.
Pack into containers for easy weekday lunches. It is a meal prep dream for busy people. Sit down and enjoy a stress-free family dinner.
Storage & Reheating
Store any leftovers in an airtight container quickly. It stays fresh in the fridge for 4 days. Reheat in a skillet for the best texture and flavor.
You can even freeze the turkey base for later. Just thaw it in the fridge overnight before heating. This makes future weeknight dinners even faster.
Tips for Best Results
- Don’t skip the bone broth for extra depth.
- Use a large skillet to avoid crowding the meat.
- Prep your veggies while the turkey browns to save time.
- Choose brightly colored peppers for the best visual appeal.
- Add the garlic last so it does not burn.
- Double the recipe to have lunches sorted all week.
Ways to Switch It Up
- Add taco seasoning for a fun Mexican twist.
- Swap turkey for ground chicken if you prefer it.
- Throw in a handful of spinach at the end.
- Use seasonal zucchini strips during the summer months.
- Top with avocado for healthy fats and creaminess.
Common Questions
Can I use frozen bell peppers?
Yes, you can use frozen peppers for convenience. Just make sure to thaw and pat them dry first. This prevents the skillet from becoming too watery.
Is this recipe very spicy?
The red pepper flakes add a very mild kick. You can omit them if you prefer no heat. It is very kid-friendly as written.
I hope this simple skillet brings a little peace to your busy evening. It is so satisfying to serve a meal that is both healthy and fast. Enjoy every bite with your loved ones.
— Katie Wood
Ingredients
- 1 lb lean ground turkey (93/7)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 bell peppers (red, yellow, green) , sliced into strips
- 3 cloves garlic , minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup chicken bone broth
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the ground turkey to the skillet and cook until browned, breaking it into crumbles with a spatula, approximately 5-7 minutes.
- Add the diced onion and sliced bell peppers to the skillet with the turkey.
- Sauté for 5 minutes until the vegetables are tender-crisp.
- Stir in the minced garlic, oregano, smoked paprika, salt, black pepper, and red pepper flakes; cook for 1 minute until fragrant.
- Pour in the chicken bone broth to deglaze the pan, scraping up any browned bits.
- Simmer for 2 minutes until the liquid has mostly reduced.
- Garnish with fresh parsley and serve immediately.
