Introduction

This ground turkey and peppers recipe is a quick, flavorful weeknight meal that combines lean protein with colorful vegetables. It’s seasoned with warm spices and a bright hint of lime, making it both satisfying and vibrant.

The image shows a white bowl filled with a colorful mix of cooked ground meat and diced bell peppers in red, yellow, and green colors. The ground meat is brown and crumbly, evenly mixed with bright, glossy pieces of bell pepper. Fresh green herbs are sprinkled on top for a fresh touch. The bowl is placed on a white marbled surface, and the food looks warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Add the diced onions and cook until soft and translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Step 2: Add the ground turkey to the skillet. Use a wooden spoon to break it up into small pieces. Cook until no longer pink, about 5-6 minutes.
Step 3: Sprinkle in the smoked paprika, cumin, chili powder, salt, and black pepper. Stir to coat the turkey evenly with the seasonings.
Step 4: Add the sliced bell peppers and stir everything together. Let the peppers cook for 3-4 minutes, just until they start to soften but still retain some crunch.
Step 5: Pour in the chicken broth, tomato paste, and soy sauce. Stir everything together and let the mixture simmer for 2-3 minutes, allowing the flavors to meld.
Step 6: Turn off the heat and squeeze in the fresh lime juice for an extra burst of flavor. Garnish with chopped cilantro or parsley.
Step 7: Serve immediately, either on its own or with your favorite side.

Tips & Variations

For extra heat, increase the chili powder or add a pinch of cayenne pepper.
Substitute ground chicken or turkey sausage for a different flavor profile.
Add a handful of spinach or kale at the end for added greens.
Serve over rice, quinoa, or wrapped in warm tortillas for a filling meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Avoid overcooking during reheating to keep the peppers crisp.

How to Serve

A close-up of a white bowl filled with a colorful mixture of minced cooked meat and chopped bell peppers in red, yellow, and green. The mixture is cooked with small bits of translucent onion, and the dish is garnished with a few fresh green parsley leaves on top. The textures show the meat as crumbly and slightly browned, while the bell peppers appear tender and juicy. The bowl is placed on a white marbled surface, making the colors of the food stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free soy sauce or coconut aminos to keep the dish gluten-free.

What can I serve with ground turkey and peppers?

This dish pairs well with rice, quinoa, tortillas, or a simple side salad for a complete meal.