Ground Turkey Skillet with Peppers, Olives, and Tomato
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 18 min
- Cost
- $14.00
- Nutrition
- 380 cal · 36g protein
- quick
- one-pot
- high-protein
- budget
🍳 1 pan + 1 bowl · Picky-eater safe bet: raw veg on the side
Ground Turkey Skillet with Peppers, Olives, and Tomato is a Mediterranean weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $14 in groceries. You'll need 1 pan + 1 bowl, and the 7 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain raw veg on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb ground turkey
- 2 count bell peppers
- 1 can no-salt-added diced tomatoes (14.5 oz)
- ¾ cup kalamata olives
- 2 tbsp olive oil
- 3 cloves garlic
- 1 tsp dried oregano
Steps
- Dice bell peppers and mince garlic, then heat olive oil in a large skillet over medium-high heat and brown turkey, breaking it apart, for 6 minutes until it reaches 165°F.
- Add peppers and garlic to the skillet and cook for 3 minutes, then stir in canned tomatoes with their juice, olives, and oregano.
- Simmer for 8 minutes, stirring occasionally, until peppers are tender and sauce thickens.
- Divide among four bowls and serve.
- Picky eater tip: serve the cooked turkey plain in a bowl, with the peppers, olives and sauce on the side.
- Make ahead: dice the peppers and mince the garlic up to 2 days ahead and refrigerate. Leftovers keep 3 days in the fridge.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 36 g
- Carbohydrates
- 14 g
- Fiber
- 3 g
- Sugar
- 4 g
- Fat
- 20 g
- Saturated fat
- 5 g
- Sodium
- 520 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop