Tasty Ground Turkey and Peppers

This ground turkey and peppers combo has been my go-to savior for those nights when I want something quick but still good for me. The mix of lean meat and bright peppers makes a meal that looks as good as it tastes, and it's now a regular part of what I cook each week.

I threw this dish together during one super busy week when I needed good food fast. What began as just a way to use up stuff in my fridge quickly turned into something my family asks for at least twice every month.

Ingredients

• 1 lb ground turkey: your protein foundation that soaks up all the good flavors try 93% lean for the right fat balance
• 1 tbsp olive oil: makes cooking smoother and stops food from sticking
• 1 small onion: cut into small pieces for that flavor base grab one that feels heavy with no mushy parts
• 3 bell peppers: red yellow or green cut into strips for color vitamins and a bit of sweetness use different colors for better looks and nutrition
• 3 cloves garlic: chopped small adds richness smash them first to let the oils out
• 1 tsp smoked paprika: brings a smoky taste without any heat try Spanish kinds for the real deal
• 1 tsp ground cumin: gives that warm earthy flavor lightly toast it beforehand for extra punch
• ½ tsp chili powder: adds a little kick and layers of flavor go for pure stuff without extra ingredients
• ½ tsp salt: pulls all the tastes together kosher or sea salt works great
• ½ tsp black pepper: grind it fresh for the strongest taste
• ¼ cup low sodium chicken broth: makes a light sauce without too much salt
• 1 tbsp tomato paste: packs a lot of flavor and thickens things up the tube kind lasts longer
• 1 tbsp soy sauce or coconut aminos: adds that savory depth try coconut aminos if you can't have gluten
• Juice of ½ lime: wakes up the whole dish and cuts the richness always use a real lime not bottle juice
• Fresh cilantro or parsley for garnish: gives a pop of color and fresh taste pick whichever you like better

Step-by-Step Instructions

Sauté the Aromatics:

Warm up the olive oil in a big pan over medium heat until it looks glossy but isn't smoking. Toss in your diced onions and let them cook for about 3 minutes with occasional stirring until they turn see-through and get soft at the edges. They'll make a flavor base for everything else. Then throw in your chopped garlic and stir it around for just half a minute so it doesn't burn. You'll smell when it's ready but don't let it turn brown.

Brown the Ground Turkey:

Put your turkey in the pan and break it up with your spoon. Spread it all over the bottom so it cooks evenly. Let it sit for 2 minutes before you touch it so it gets some brown spots. Keep cooking for 3-4 more minutes until you don't see any pink parts and some bits have turned golden. Those browned bits will make everything taste way better.

Season and Add Peppers:

Sprinkle all your spices over the meat – the paprika cumin chili powder salt and pepper. Mix everything for half a minute to cover all the meat and wake up the spices. Then add your sliced peppers and fold them in with the meat. Cook for about 3-4 minutes stirring now and then. You want the peppers to get a little soft but still keep their bright colors and a bit of crunch for texture.

Add the Sauce Components:

Pour your chicken broth into the pan while scraping the bottom to get all those stuck-on flavor bits. Add your tomato paste and soy sauce and keep stirring until the tomato paste mixes in completely. Let everything bubble gently for 2-3 minutes so the liquid cooks down a bit and coats all your ingredients. The sauce should be light but stick to the back of your spoon.

Finish and Serve:

Take the pan off the heat completely before you add the lime juice to keep its fresh taste. Squeeze it right over everything and give it one stir. Take a taste and add more seasoning if needed. Throw on plenty of fresh herbs right before you serve it for color and freshness. Eat it right away for the best mix of textures and temps.

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The smoked paprika is hands down my favorite part of this recipe because it makes everything taste like it took hours to cook instead of minutes. My husband usually grabs hot sauce for everything but eats this just as it is because all the flavors work so well together.

Storage and Reheating

This turkey and peppers mix keeps really well in sealed containers in your fridge for up to 4 days. The flavors actually get even better overnight so day two might taste even yummier than when you first made it. When you warm it up add a tiny bit of water or broth to keep it from drying out especially if you're using the microwave. For the best results heat it up in a pan over medium-low which helps the peppers stay nice and crisp.

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Make It Your Own

What's great about this dish is how easy it is to change up. For a taste of the Mediterranean swap in some feta cheese and olives instead of soy sauce and throw in some oregano. If you want Italian flavors mix in some Italian seasoning and a splash of balsamic vinegar at the end. You can even turn it into a chunky soup by adding 2 more cups of broth and some diced potatoes.

Serving Suggestions

While this tastes great all by itself it goes with all kinds of sides too. Put it on top of some fluffy brown rice or quinoa for a filling meal or wrap it up in lettuce leaves for something lighter. It makes a super stuffing for bell peppers just cut the tops off some extra peppers fill them up with your mix and bake until the peppers get soft.

For a whole meal add a quick side salad with just lemon and olive oil or some roasted veggies you can cook while making the main dish. The leftovers even work for breakfast topped with a fried egg where the runny yolk makes an amazing sauce that brings out all the flavors even more.

FAQs About the Recipe

→ Can I swap ground chicken for the turkey?

For sure, ground chicken does the job just as nicely and goes great with the spices and peppers too.

→ Which bell peppers work best?

You can mix and match red, yellow, or green ones however you like—it's totally up to you.

→ How should I keep the extras?

Pop any leftovers in a sealed container in your fridge for up to 3 days. Just warm them up in a pan or microwave when you're ready to eat.

→ Is it possible to make this spicier?

You bet! Just toss in more chili powder or some red pepper flakes if you want to crank up the heat.

→ What goes well on the side?

This dish tastes great with rice, quinoa, pasta, or try cauliflower rice if you're watching carbs.