Make Mom’s Ground Turkey and Peppers by sautéing onion, bell pepper and garlic in olive oil, then browning ground turkey with chili or chipotle powder. Add the vegetables back to the pan, season with salt and herbs, and serve warm (over rice, noodles or quinoa).
Total time: About 30 minutes
Serves: 4
Calories: 370 to 420 per serving
Not many dishes elicit such a sense of nostalgia as Mom’s Ground Turkey and Peppers – an uncomplicated one-pan wonder that walking the line between “comfort” and “health” belovedly walks, indeed. This healthy turkey skillet is made with lean ground turkey, vibrant bell peppers, onions and a few spices in less than 30 minutes for an easy weeknight meal.
Conforming to the dictates of food history as well as time’s passage, this 2025 model has enough classic soul to make it through eternity while tweaking for today’s kitchens: balanced flavor, less fat and optional dashes of creativity. Whether you are meal-prepping or feeding to a crowd, it’s a reminder that comfort food doesn’t need to be complicated.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Extra-Virgin Olive Oil | 2 to 3 tablespoons (divided) | Use for both the vegetables and browning the meat |
| Yellow onion | 1 cup, chopped | Sweetness and flavor base |
| Bell pepper | 1 large (red or yellow), chopped | For color, crunch and vitamin C |
| Garlic | 2 cloves, minced | Aromatic and adds depth |
| Kosher salt | To taste | Season gradually |
| Ground turkey | 1 lb (93% or 85% lean) | Low-fat but moist; thigh mixes have more flavor |
| Cumin | 1 tsp (or to taste) | Smoky heat from chipotle |
| Fresh parsley or cilantro | 2 tbsp, chopped | For freshness and a pop of color |
| Optional add-ins | Mushrooms, bacon bits or shredded cheese | Adds depth/richness |
Pro Tip:
A 93/7 mixture (93 percent lean, 7 percent fat) strikes the right balance between flavor and juiciness. Lean breast meat (99%) is still going to dry up unless you put a lot of oil or sauce with it.
Step-by-Step Cooking Process
1. Sauté the Aromatics
In a large skillet, heat 1½ tbsp olive oil over medium-high heat. Add onion and bell pepper. Cook 3-4 minutes or until they have softened, stirring occasionally. Add garlic and cook 30 seconds more – don’t let it brown.
2. Brown the Ground Turkey
Push vegetables aside. Stir in remaining olive oil and crumble ground turkey. Season lightly with salt and chipotle or chili powder before serving. Cook without moving for 2/3 minutes until golden. Stir and cook until no longer pink (about 5/6 minutes total).
3. Combine and Season
Mix vegetables back in and taste for seasoning, adding salt or spice as necessary. Lower the heat to low and simmer about 1/2 minutes so flavors combine.
4. Finish and Serve
Add finely chopped parsley or cilantro. Serve with rice (especially dirty rice), pasta or quinoa. Top with lime juice or more herbs, if using.
Optional Variations
- Cheesy Version: Stir in ½ to 1 cup shredded cheddar or Monterey Jack for a creamy soup.
- Smoky Bacon Boost: Stir in chopped, cooked bacon to add an extra layer of flavor.
- Mushroom Mix: Add slices of mushrooms with the onion to make it more umami rich.
- Jerk or Pesto Twist: A spoonful of jerk or pesto sauce lends a global je ne sais quoi.
- Low-Carb Swap: Enjoy over cauliflower rice or zucchini noodles.
Nutritional Value (Per Serving)
(Approx based on 1 lb 93% lean ground turkey, 2 tbsp olive oil, 1 onion, 1 pepper)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | ~390 kcal | – |
| Total Fat | 22 g | 28% |
| Carbohydrates | 8 g | 3% |
| Protein | 35 g | 65% |
| Fiber | 2 g | 7% |
| Sodium | 320–400 mg | 14–17% |
| Sugars | 3 g | — |
*Values are approximate and based on USDA FoodData Central. Real-life nutrition will change based on use of oil and any add-ins.
Note: You can also use dark meat or higher-fat (85/15) turkey – it will add an extra 10 to 20 calories per serving.
Serving Size and Pairings
Yield: 4 servings
Best Served With:
- Steamed white or brown rice
- Buttered noodles or quinoa
- Grilled corn or sautéed green beans
- Cilantro or lime wedge, for garnish (optional)
Meal-Prep Tip:
Allow to cool and portion in airtight containers with rice. Store in the refrigerator for up to 4 days or freeze for 2 to 3 months. Reheat gently, adding a splash of broth or water if necessary.
Why This Recipe Works
Nutrient Dense: High in protein and healthy fats, low in carbs.
Fast & Foolproof: In less than 30 minutes – ideal when you`re really busy.
One-Pan Cleanup: Everything is cooked in one pan.
Perfect Flavor Every Time: Easily control spice level or add international sauces.
Budget-friendly: It’s full of budget friendly ingredients from the pantry.
Expert Tips
- Cook in a heavy skillet (cast iron or stainless): Facilitates even browning.
- Don’t stir too much: Let the turkey sear for a while before breaking it up – the browner it gets, the better flavor you’ll have.
- Season it in layers: Sprinkle salt during the browning and again at the end for otherworldly dimension.
- Toss in greens: At the end, throw in baby spinach or kale for a nutritional boost.
- Watch for labels: If you’re gluten-free, make sure your spices and sauces are certified GF.
Conclusion
Mom’s Ground Turkey and Peppers remains a timeless all-around comfort classic – super tasty, cheap to make, and on the dinner table in less than 30 minutes. Whether served hot off the skillet or as a meal-prep standby, its well-balanced blend of lean protein and vibrant veggies is a pure reminder that home cooking can be just as nostalgic as it is nourishing.
FAQs
Q1: Can I substitute ground chicken for turkey?
Yes. Ground chicken behaves similarly but is likely to cook more quickly and dry out – add 1 tsp more oil if using.
Q2: How can I spicen it up?
Use more chipotle or chili powder, throw in red pepper flakes or chopped jalapeños.
Q3: How is the best way to store leftover?
Seal and refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently over medium heat.
Q4: Is it keto-friendly?
Yes. The recipe is already low carb; serve it with no rice, or with cauliflower rice for a keto dinner.
Q5: How can I keep turkey from drying out?
Use 93/7 or 85/15 turkey, do not overcook, add pan juice when mixing with veggies.
