Turkey Skillet with Peppers (Print Version)
Tender turkey strips sautéed with colorful bell peppers and fragrant spices in a quick one-pan meal.
# What You'll Need:
→ Meats
01 - 1.1 lbs turkey breast, thinly sliced
→ 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 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
→ Optional
13 - ¼ tsp chili flakes
14 - 1 lemon, cut into wedges
# Directions:
01 - Warm 1 tablespoon of olive oil in a large skillet over medium-high heat.
02 - Add turkey slices, season with half the salt and black pepper, and cook 4 to 5 minutes until browned and fully cooked. Remove from skillet and set aside.
03 - Add remaining olive oil to the skillet, then sauté onions and bell peppers for 5 to 6 minutes until softened.
04 - Stir in garlic, smoked paprika, dried oregano, and optional chili flakes; cook for 1 minute until fragrant.
05 - Return turkey to the skillet, toss to combine, and cook for 2 to 3 minutes to reheat and meld flavors.
06 - Taste the mixture and adjust salt and pepper as needed.
07 - Sprinkle with chopped parsley and serve hot, accompanied by lemon wedges if desired.
# Expert Tips:
01 -
- It's done in thirty minutes, which means you can have a restaurant-quality meal on a random weeknight without the stress.
- One skillet means less cleanup, and somehow food just tastes better when you're not standing over a sink for an hour afterward.
- The peppers get naturally sweet from the sauté, so you don't need cream or complicated sauces to make it feel indulgent.
02 -
- Don't skip browning the turkey properly at the beginning—that golden crust is where all the deep, savory flavor lives, and rushing through it means a bland middle course.
- Keep the heat on medium-high rather than cranking it to maximum; high heat can cause the peppers to burn on the outside before they soften on the inside, and then you're eating charred vegetables instead of sweet ones.
- Add the garlic and spices for just one minute before the turkey goes back in—longer than that and they can taste burnt and bitter instead of warm and aromatic.
03 -
- Thin turkey slices are non-negotiable; if your turkey breast is thick, slice it in half horizontally before cutting it into strips, and you'll have perfectly tender bites instead of dense chunks.
- Don't walk away once the peppers hit the pan—they cook down faster than you think, and staying nearby means you catch them at that perfect moment when they're soft but still hold their shape.