Name: Ground Turkey and Peppers Stir‑Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb ground turkey (preferably lean); 3 bell peppers (mix of red, yellow, green), sliced or diced; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 tbsp olive oil (or preferred cooking oil); 1 tsp ground cumin; 1 tsp chili powder (adjust to taste); ½ tsp paprika; ½ tsp dried oregano; Salt and pepper to taste; ½ cup chicken broth or vegetable broth (optional for moisture); Optional: crushed red pepper flakes for extra heat; Optional: fresh cilantro or parsley for garnish

Jump to Recipe·Print Recipe

I’m sharing a quick, healthy, and flavorful ground turkey and peppers stir‑fry that combines lean protein with vibrant vegetables—simple yet satisfying for a busy weeknight dinner.

Ground Turkey and Peppers Stir‑Fry

Why I’ll Love This Recipe

I love how easily it comes together in about 25 minutes, making it perfect for my weekday meals. This dish is packed with lean ground turkey, colorful bell peppers, and warm spices like cumin, paprika, and chili powder that make it shine. It’s versatile too—I can toss it over rice, wrap it in a tortilla, or serve it on a salad. And bonus: it’s great for meal prep, keeping well in the fridge or freezer. I always feel full and nourished without the heaviness of heavier protein dishes.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground turkey (lean, about 1 lb)
a mix of bell peppers (I like red, yellow, and green for color and flavor)
onion, finely chopped
garlic, minced
olive oil (or my preferred cooking oil)
ground cumin
chili powder (adjusted to taste)
paprika
dried oregano
salt and pepper to taste
chicken broth or vegetable broth (around ½ cup)
optional: crushed red pepper flakes for heat, fresh cilantro or parsley for garnish

directions

I wash and slice the bell peppers into thin strips (or dice if I want smaller pieces) and finely chop the onion and garlic—then set them aside.
I heat olive oil in a large skillet over medium heat, add the ground turkey, and break it up with a spoon, cooking for about 6–8 minutes until it’s browned and no pink remains.
I stir in the chopped onion and garlic, cooking an additional 2–3 minutes until the onions are translucent.
I add the bell peppers, cumin, chili powder, paprika, oregano, salt, and pepper—then cook about 5–7 minutes until the peppers soften but still retain a bit of crunch.
I pour in the broth and bring everything to a gentle simmer, letting it cook for about 5 minutes to meld flavors and reduce slightly.
I taste and adjust seasoning, adding crushed red pepper flakes if I want more heat. Once everything’s just right, I remove the skillet from heat.
I serve the dish hot, optionally garnished with fresh cilantro or parsley.

Servings and timing

Yield: 6 servings
Prep time: about 10 minutes
Cook time: about 15 minutes
Total time: approximately 25 minutes

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. If I plan ahead, I freeze portions for up to 2 months—I cool the dish completely before freezing. To reheat, I simply thaw overnight in the fridge and warm it on the stove or in the microwave.

FAQs

1. Can I use frozen ground turkey?

I can, but I always thaw it completely first—either overnight in the fridge or using the microwave’s defrost setting—to ensure even cooking.

2. Is this dish dairy‑free?

Absolutely. It’s naturally dairy‑free unless I choose to add cheese. I can skip it or use dairy‑free alternatives if I’m keeping it nondairy.

3. What other vegetables can I add?

I often add veggies like zucchini, mushrooms, or eggplant—those that don’t release too much water and complement the turkey well.

4. Is this recipe suitable for meal prep?

Totally. I make a big batch, portion it into containers, and I’m set for easy grab‑and‑go meals all week.

5. How can I make it spicier?

I add more chili powder, a pinch of cayenne, fresh chilies, or a dash of hot sauce to kick up the heat.

6. Can it be a one‑pan meal?

Definitely. I just brown the turkey and cook everything in one skillet, then cover and let it all meld together—less cleanup for me.

7. Can I add cheese?

Yes—I love sprinkling shredded cheddar, mozzarella, or pepper jack on top in the last minutes of cooking for melty deliciousness.

8. What if my peppers get soggy?

I cook them just enough to soften while keeping a slight crunch—overcooking makes them lose color and texture.

9. Can I use other proteins?

Yes—I sometimes switch in ground chicken, beef, or even plant‑based proteins like lentils or tempeh, adjusting spices as needed.

10. Can I use different peppers?

Of course. I experiment with poblanos, Anaheims, or sweet chili peppers—and roasting them first adds a smoky depth.

Conclusion

I find this Ground Turkey and Peppers stir‑fry to be a reliable go‑to—quick, adaptable, nutritious, and flavorful. I love how I can serve it several ways and customize it with different veggies, spices, or proteins. It’s become a staple in my kitchen that always satisfies, whether I’m meal prepping or cooking for dinner. Let me know how it turns out when you make it!