I love quick dinners that taste like I spent more time on them than I did. This ground turkey and peppers skillet comes together in about 20 minutes, delivering bright pepper flavor, savory browned turkey, and plenty of protein. I’ve tested the timing and seasoning so it’s fast, forgiving, and works on weeknights when you want a healthy meal without fuss.
Why Make This Recipe
- Fast: ready in 20 minutes, perfect for busy weeknights or when you get home late.
- Healthy: lean ground turkey provides high-quality protein with less saturated fat than many red meats.
- Versatile: serve it over rice, cauliflower rice, pasta, or in soft tortillas for different meals.
- Flavorful: quick browning and a touch of smoked paprika and garlic build deep flavor in minutes.
- Personal note: I love this dish because it reheats beautifully and the peppers stay bright when you don’t overcook them. If you enjoy quick turkey recipes, you might also like this cranberry and turkey stuffing balls for a different holiday twist.
Recipe Overview
- Prep time: 5 minutes (slice peppers and onion, mince garlic)
- Cook time: 15 minutes
- Total time: 20 minutes
- Servings: 4 (about 1 cup per person)
- Difficulty: Easy
- Method: One-skillet sauté — brown the turkey, then sauté peppers and aromatics and finish by combining and simmering briefly.
My Experience Making This Recipe
I tested this skillet multiple times, tuning the spice levels and cook times to keep the peppers tender-crisp and the turkey moist. I learned that starting the turkey on a hot pan to get quick browning then lowering the heat prevents drying.
How to Make Savor Healthy Ground Turkey and Peppers in 20 Minutes
Start by heating 1 tablespoon olive oil in a 12-inch skillet over medium-high heat. Add 1 pound lean ground turkey, season with 3/4 teaspoon salt and 1/4 teaspoon black pepper, and brown, breaking it up with a spatula until no pink remains (about 5–6 minutes); the turkey should reach 165°F on an instant-read thermometer. Push the turkey to one side, add another teaspoon oil if needed, then sauté 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1 small sliced onion until they’re just tender-crisp (4–5 minutes). Stir in 2 minced garlic cloves, 1 teaspoon smoked paprika, and 1/2 teaspoon ground cumin; cook 30 seconds until fragrant. Add 1/4 cup low-sodium chicken broth or water to deglaze, scrape up brown bits, combine everything, and simmer 1–2 minutes to meld flavors. Taste and adjust salt, pepper, or a squeeze of lemon juice to brighten.
Expert Tips for Success
- Use a 12-inch heavy skillet (cast iron or stainless steel) for even heat and better browning.
- Get the pan hot before adding turkey — medium-high heat gives quick caramelization without stewing.
- Don’t overwork the meat: let it sit a few seconds between stirs to get those tasty brown bits.
- Check doneness with an instant-read thermometer — ground poultry must reach 165°F for safety.
- If you want more sauce, add 1/3 cup low-sodium broth and finish with 1 teaspoon cornstarch mixed in 1 tablespoon water to thicken.
How to Serve Savor Healthy Ground Turkey and Peppers in 20 Minutes
- Serve over steamed rice, quinoa, or cauliflower rice for a low-carb option.
- Spoon into warmed tortillas and top with shredded lettuce and salsa for quick tacos.
- Toss with cooked pasta and a splash of pasta water for a simple weeknight pasta.
- Garnish with chopped cilantro, a squeeze of lime, and a sprinkle of crumbled feta or cotija for contrast.
Storage and Reheating Guide
Cool completely before storing. Keep leftovers in airtight containers in the refrigerator for up to 4 days. For freezing, portion into freezer-safe containers or bags for up to 3 months — thaw overnight in the fridge before reheating. Reheat on the stovetop over medium heat with a splash of water or broth until hot (about 5–7 minutes), or microwave covered at 70% power for 1–2 minutes, stirring halfway to ensure even heating. To crisp textures back up after refrigeration, reheat briefly in a hot skillet.
Recipe Variations
- Gluten-free: this recipe is naturally gluten-free — just use tamari instead of soy sauce if you add it.
- Dairy-free: skip any cheese topping or substitute dairy-free cheese; the main dish uses no dairy.
- Spicy: add 1/4–1/2 teaspoon red pepper flakes or a diced jalapeño when sautéing peppers.
- Mediterranean: swap smoked paprika and cumin for 1 teaspoon dried oregano and 1/2 teaspoon lemon zest, finish with olives and feta.
Nutritional Highlights
- High in lean protein from ground turkey, which supports muscle repair and satiety.
- Lower in saturated fat compared with comparable ground beef recipes when using 93% lean turkey.
- Allergens: naturally dairy-free and gluten-free as written; watch for added soy if you use soy sauce.
- Portion guidance: aim for about 4–6 ounces cooked turkey per adult portion as part of a balanced meal.
Troubleshooting Common Issues
- Dry turkey: likely cooked too long or at too high heat. Solution: use 93% lean turkey, remove from heat slightly before it looks fully dry, and add a splash of broth.
- Soggy peppers: caused by overcrowding the pan or overcooking. Solution: cook peppers over medium-high heat without crowding and stop when they are tender-crisp (4–5 minutes).
- Bland flavor: add acid (lemon or lime juice), a pinch of salt, or a small splash of soy sauce/tamari to boost depth.
Frequently Asked Questions
Q: Can I use ground chicken instead of turkey?
A: Yes. Ground chicken works similarly but may have slightly different fat content; monitor temperature to 165°F and adjust seasoning because chicken can be milder in flavor.
Q: How can I make this meal kid-friendly?
A: Keep spices mild, finely dice peppers if picky eaters prefer smaller textures, and serve components deconstructed (turkey separate from peppers) so picky eaters can choose.
Q: Can I meal-prep this for the week?
A: Absolutely. Divide into airtight containers with a grain and a vegetable; stored in the fridge it will stay good for 3–4 days. Freeze portions for longer storage up to 3 months.
Q: Is there a lower-sodium version?
A: Yes. Use low- or no-sodium broth, skip added salt until the end, and avoid high-sodium condiments. Taste and season sparingly at the finish.
Conclusion
If you like quick turkey dinners, try this lighter take on weeknight comfort food. For more ground turkey ideas, check out White Turkey Chili: Easy, Healthy, Fast | Savoring Today, or swap this skillet into soft shells like in 20 Minute Ground Turkey Tacos – Life is but a Dish. Want an Asian twist? See a saucy option at Ground Turkey Teriyaki Rice Bowl – A Peachy Plate. For more weeknight inspiration using ground turkey, browse 20 Ground Turkey Dinners I Make on Repeat (for Busy Weeks …. If you enjoy mixing turkey into pasta meals, try this creamy option: 30 Minute Creamy Tortellini Pasta With Ground Turkey – Life is but a ….
Print
Ground Turkey and Peppers Skillet
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free, Dairy-free
Description
A quick and flavorful skillet meal made with lean ground turkey and colorful bell peppers, ready in just 20 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 cup low-sodium chicken broth or water
Instructions
- Heat olive oil in a 12-inch skillet over medium-high heat.
- Add ground turkey, season with salt and pepper, and brown for 5-6 minutes until no pink remains.
- Push turkey to one side of the skillet, adding more oil if needed, and sauté sliced bell peppers and onion for 4-5 minutes until tender-crisp.
- Stir in minced garlic, smoked paprika, and ground cumin; cook for 30 seconds until fragrant.
- Deglaze with chicken broth, scrape up brown bits, combine everything, and simmer for 1-2 minutes to meld flavors.
Notes
Serve over rice, quinoa, or in tortillas for different meals. This dish reheats beautifully and keeps the peppers bright when not overcooked.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg