Gather Round, Let’s Talk About Ground Turkey and Peppers

Alright, grab your apron (or a kitchen towel, I won’t judge), because I’m about to let you in on a recipe that’s basically my weeknight superhero: Ground Turkey and Peppers. Funny story—my first attempt at this dish, way back when I’d just moved out, was a bit of a mess (I thought red onions would be great; turns out, too sweet for my taste). Now, though? My husband asks for it when he’s had “one of those days,” and I know dinner can be on the table before he’s done complaining about his commute.

Oh, and last Christmas, I doubled the batch thinking leftovers would last us a couple days, but apparently my nephew can eat his body weight in ground turkey. Who knew?

Why You'll Love This—Trust Me

I make this whenever the fridge is looking a bit sad, or if I want a meal that’ll keep everyone happy (and not take three hours and seventeen pans). My family goes crazy for this because it feels hearty, but not heavy, and there’s just enough sweetness from the peppers to make you feel like you’ve cooked something fancier than you actually have. Plus, if you tend to be pepper-challenged like me (I always buy too many and then forget half in the crisper), it’s a great way to use those up.

Full disclosure: I used to get annoyed at how the turkey would stick to the pan, but after three tries and one burned batch, I figured out a little oil goes a long way (plus, nonstick pans exist for a reason). This recipe gets bonus points for forgiving the occasional distraction—like tuning back in after realizing you’ve been scrolling Serious Eats for ten minutes while your turkey sizzles.

Here’s the Stuff You’ll Need (With Some Wiggle Room)

1 pound ground turkey (sometimes I use ground chicken if turkey’s out—honestly, both taste good)
3 bell peppers, any color (I try to grab one red, yellow, and green just for the rainbow effect; totally not necessary though)
1 medium onion, sliced (my grandma swore by sweet onions, but I use whatever’s rolling around in my pantry)
2–3 cloves garlic, minced (unless you’re a garlic fiend like me—then go wild)
2 tablespoons olive oil (or one big glug, if you don’t want to measure)
1 teaspoon dried oregano (but I’ve swapped Italian seasoning when the oregano hides from me)
½ teaspoon smoked paprika (optional but adds a lovely whisper of smoke)
Salt and freshly ground black pepper, to taste (I like to go heavy on the pepper—up to you!)
A splash of soy sauce or Worcestershire, if you fancy extra umami
Chopped parsley or cilantro for serving (if that’s your jam. Sometimes I skip this step because life happens.)

How to Make It—Winging It Encouraged

Chop your veggies. Get your peppers and onion sliced—not too thin, but not hunky either. This is where I usually sneak a few pepper slices and remind myself why I even bother with fresh produce.
Heat things up. Pop your biggest skillet on medium-high, add the olive oil (more if your pan’s looking dry), and throw in the onions. Stir around till they get translucent and a little floppy.
Add your turkey. Crumble it in—no need to be precious. Break it up with a spatula (or wooden spoon, or in a pinch, the back of a ladle) until it’s starting to brown. Don’t worry if it looks a bit weird at this stage—it always does! Season with salt, pepper, and all those dried herbs. Actually, sometimes I toss in a pinch more paprika just because I love the color.
Veggies in! Slide in the peppers and garlic. Give them a good stir and let the mixture do its thing for about 7-8 minutes. It’s perfect when the peppers are cooked but still have a little wiggle to them. At this point, I often get distracted and think about making a side of rice—but then convince myself it’s fine as is.
Splash and finish. If you’re going for extra flavor, splash in some soy sauce (about a tablespoon) or Worcestershire. Taste for salt and pepper and adjust. This is where I sneak a taste under the guise of “checking seasoning.”
Serve it up. Sprinkle with parsley or cilantro if you want that fancy photo finish. Or don’t.

Notes from Someone Who’s Actually Made This

You can cook the peppers a little less or more depending on whether you like crunch or softness. I like them a bit al dente, if I’m being honest.
I once tried ground beef instead of turkey thinking it was basically the same. Uh, not quite. Tasted fine, just a whole different vibe.
If your skillet is small, do half the peppers first so you don’t end up steaming everything. Or just pile it in and call it “rustic”—no judgment.

Fun Variations (and One Meh Attempt)

Swap the turkey for ground chicken or even crumbled tofu (for the vegetarians out there—it works better than I expected!).
I’ve mixed in a can of rinsed black beans for extra fiber—my partner loves it, my kids tolerate it, so it’s a win.
Tried tossing in a diced sweet potato once; honestly, it was just okay. Made everything taste a bit too sweet for me.
Sometimes I add a squeeze of lime at the end if I’m feeling fancy or had a big burrito craving that week.

What If You Don’t Have a Skillet?

Look, a big frying pan works fine. I’ve even used a Dutch oven when my main pan was soaking (don’t ask). Or a wok—yes, really! As long as it’s wide enough and you can move things around, you’re set. Bon Appétit’s gear guides are actually a decent read for pan nerds, if you’re curious.

How to Store It (Or, Good Luck with Leftovers)

Officially, you can store leftovers in an airtight box in the fridge for up to 3 days. In my house? It rarely makes it past 24 hours (I’m lookin’ at you, midnight snackers). You could freeze it, though I think the peppers get a little sad and soggy after defrosting—still edible, just not their best selves.

Serving This Dish—Family-Style, Always

My favorite way is just to heap it on rice (plain, garlic, or, if we’re feeling wild, cilantro-lime). Sometimes, we scoop it into tortillas for DIY tacos, or pile it over cauliflower rice for a healthier twist. My brother likes his with a fried egg on top—go figure. On Sundays, I’ve even scattered some cheese over leftovers and stuck the pan under the broiler for a minute; highly recommend.

Pro Tips—Always Learned the Hard Way

Don’t rush browning the turkey. I tried cranking the heat once to save time—ended up with weird gray clumps. Looks matter!
If you skimp on oil, the pan gods will punish you with stuck-on bits. A quick splash more solves it.
Actually, I find it works better if you wait until the peppers are mostly cooked before adding soy sauce, otherwise everything steams up and loses its bite (learned that form experience).

You (Seriously) Asked These!

Can I use frozen peppers? Yup! They’re a lifesaver. Just throw ‘em in straight form the freezer but cook a couple minutes longer—they’re a bit wetter than fresh. Not as pretty but totally works.
Can I meal prep this? Totally. It tastes even better the next day in my opinion. Portion into containers with rice and you’re set. Though—on second thought—add fresh herbs right before serving for best flavor.
How spicy is it? As written, not really spicy. Sometimes I toss in a chopped jalapeño or a shake of chili flakes if I’m feeling spicy, but you do you.
What if I don’t eat turkey? Use ground chicken, beef, or even lentils (cooked, of course). The method’s basically the same, though lentils probably need different spices.

And that’s it! A dinner that’s easy as pie (but way healthier, obviously). Now—don’t blame me if you finish the whole pan. Just means you’ll have to make it again. Oh, if you want to geek out about bell peppers, Gardeners Supply has some fun articles I fell down the rabbit hole with last summer. Happier cooking, friend!

Ground Turkey and Peppers Recipe