Description
A flavorful and healthy Ground Turkey and Peppers skillet recipe perfect for a quick weeknight dinner. Ground turkey is sautéed with vibrant bell peppers, aromatic spices, and a tangy lime finish, creating a delicious and nutritious meal that serves 4.
Ingredients
Scale
Protein and Vegetables
- 1 lb ground turkey
- 1 small onion, diced
- 3 bell peppers (red, yellow, or green), sliced
- 3 cloves garlic, minced
Seasonings and Liquids
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili powder (optional)
- ½ tsp salt
- 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)
Instructions
- Heat the oil and sauté onions: Heat olive oil in a large skillet over medium heat. Add diced onions and sauté until soft and translucent, about 3 minutes. Then stir in minced garlic and cook until fragrant, about 30 seconds.
- Cook the ground turkey: Add ground turkey to the skillet. Break it apart with a wooden spoon and cook until browned and no longer pink, about 5 to 6 minutes.
- Add spices and bell peppers: Season the turkey with smoked paprika, ground cumin, chili powder (if using), salt, and black pepper. Stir in the sliced bell peppers and cook until they are tender yet still crisp, about 3 to 4 minutes.
- Simmer with liquids: Mix in the low-sodium chicken broth, tomato paste, and soy sauce. Let the mixture simmer for 2 to 3 minutes to meld the flavors and slightly reduce the liquid.
- Finish and serve: Remove the skillet from heat and finish the dish with a squeeze of lime juice if desired. Serve hot immediately.
Notes
- You can substitute ground chicken or lean ground beef for the turkey if preferred.
- Use low-sodium soy sauce to keep the sodium content lower.
- If you prefer a spicier dish, increase the chili powder or add some crushed red pepper flakes.
- This recipe pairs well with rice, quinoa, or wraps for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop.
