Turkey Skillet Peppers Dish (Printable)

A healthy one-pan dish with turkey breast, bell peppers, onions, and subtle spices for a quick meal.

# What You'll Need:

→ Meats

01 - 1.1 lbs turkey breast, sliced into thin strips

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 medium onion, thinly sliced
06 - 2 garlic cloves, minced

→ Pantry

07 - 2 tbsp olive oil
08 - 1 tsp smoked paprika
09 - 1 tsp dried oregano
10 - ½ tsp ground black pepper
11 - 1 tsp salt
12 - 2 tbsp fresh parsley, chopped (for garnish)

→ Optional

13 - ¼ tsp chili flakes
14 - 1 lemon, cut into wedges (for serving)

# Directions:

01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season half the salt and pepper over the turkey strips, then add to skillet. Cook for 4 to 5 minutes, until browned and fully cooked. Remove turkey and set aside.
02 - Add remaining tablespoon of olive oil to the skillet. Add sliced onions and bell peppers, sautéing for 5 to 6 minutes until softened.
03 - Add minced garlic, smoked paprika, dried oregano, and optional chili flakes. Cook for 1 minute until fragrant.
04 - Return cooked turkey to skillet, toss to combine all ingredients, and cook for an additional 2 to 3 minutes to warm through and meld flavors.
05 - Adjust seasoning as needed. Garnish with chopped parsley and serve hot, accompanied by lemon wedges if desired.

# Expert Advice:

01 -
  • It comes together in one skillet while you're still thinking about your day, leaving you with minimal cleanup.
  • The turkey stays tender and juicy when you don't overcook it, and the peppers give you those beautiful caramelized edges without any fuss.
  • You can have this on the table before most takeout arrives, and it tastes like you actually tried.
02 -
  • Don't skip the browning step on the turkey—those golden bits aren't just pretty, they're where the deepest flavor lives.
  • Keep your heat at medium-high rather than full blast, or the outside will char before the inside cooks through, which I learned the hard way on my second attempt.
03 -
  • Pat your turkey dry before it hits the pan so it browns instead of steams—this one change is the difference between rubbery turkey and truly tender meat.
  • Prep all your vegetables before you start cooking, because once the heat's on, everything moves quickly and you won't have time to slice an onion.

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