Turkey Skillet Peppers (Print Version)
Tender turkey breast cooked with bell peppers and spices for a vibrant, healthy one-pan 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 cloves garlic, minced
→ Pantry
07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried oregano
10 - ½ teaspoon ground black pepper
11 - 1 teaspoon salt
12 - 2 tablespoons fresh parsley, chopped (for garnish)
→ Optional
13 - ¼ teaspoon chili flakes
14 - 1 lemon, cut into wedges (for serving)
# Step-by-Step Guide:
01 - Warm 1 tablespoon olive oil in a large skillet over medium-high heat.
02 - Add turkey strips, season with half of salt and black pepper, and sauté for 4 to 5 minutes until browned and cooked through. Remove turkey and set aside.
03 - Pour in remaining olive oil, then add onion and bell peppers. Cook for 5 to 6 minutes until softened.
04 - Stir in garlic, smoked paprika, oregano, and optional chili flakes; cook for 1 minute until aromatic.
05 - Return turkey to skillet, mix thoroughly and cook for 2 to 3 minutes to meld flavors.
06 - Taste and modify salt and pepper as needed.
07 - Sprinkle chopped parsley atop and serve immediately with lemon wedges if desired.
# Expert Suggestions:
01 -
- It's genuinely done in 30 minutes, no tricks, no hiding ingredients in a slow cooker.
- One skillet means one thing to wash, which matters more than recipe blogs admit.
- The turkey stays tender if you treat it right, and the peppers get a little caramelized edge that makes the whole thing feel intentional.
02 -
- Turkey breast will dry out if you cook it past done—the moment it turns opaque is the moment to stop, even if it feels too fast.
- Sautéing vegetables in the turkey drippings adds a savory depth that makes the whole dish taste less like separate ingredients and more like something intentional.
03 -
- Slice your turkey against the grain so each piece stays tender even with quick cooking.
- Don't crowd the pan when searing the turkey; give it space to brown, not steam, or it'll turn gray and tough instead of golden and delicate.