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Ground Turkey Skillet

Ground turkey skillet with cumin-spiced tomato sauce and tender bell peppers is a one-skillet weeknight dinner. Browned turkey simmers until the sauce thickens, then finishes with fresh cilantro for a bright, hearty bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Ground turkey skillet base
  • 1 lb lean ground turkey Choose lean (90% or higher) for a lighter skillet.
  • 1 tbsp olive oil
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small onion, diced
  • 3 cloves garlic Minced.
  • 14 oz diced tomatoes From a can.
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 1 fresh cilantro For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Cook the skillet
  1. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the onion and cook for 3 minutes, stirring occasionally, until softened and slightly translucent.
  2. Add lean ground turkey to the skillet over medium-high heat. Cook for about 6 minutes, breaking it up as it browns, until no longer pink.
  3. Add garlic, red bell pepper, yellow bell pepper, cumin, and smoked paprika to the skillet. Cook for 4 minutes, stirring, until the peppers begin to soften and the spices are fragrant.
  4. Stir in diced tomatoes and reduce to a simmer. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens and clings to the turkey.
  5. Season with salt and pepper to taste. Garnish with fresh cilantro and serve over rice or in tortillas.

Notes

For more fiber and protein, add a can of black beans during the simmer in step 4 (drain and rinse first). Refrigerate leftovers in a sealed container for up to 4 days; reheat until hot through. Freezing is yes—freeze in portions for up to 2 months and thaw overnight in the fridge. Dietary swap: use a no-salt-added diced tomatoes option and add salt gradually to control sodium.