Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.1 tablespoon olive oil, 1 medium onion
- Add the ground turkey to the skillet. Break it up with a spoon and cook until it's browned and no longer pink, about 8-10 minutes. Drain off any excess fat if necessary.1 pound lean ground turkey
- Add the chopped bell peppers to the skillet with the browned turkey and onions. Cook, stirring occasionally, until the peppers are tender-crisp, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.2 bell peppers, 2 cloves garlic
- Stir in the Italian seasoning, salt, and black pepper. Pour in the undrained diced tomatoes. If you prefer a saucier dish, add the chicken or vegetable broth at this stage and stir to combine.1 teaspoon Italian seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 14.5 ounce can diced tomatoes, 1/4 cup chicken or vegetable broth
- Bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for at least 10-15 minutes, allowing the flavors to meld together. Stir occasionally.
- Once the flavors have melded and the sauce has thickened slightly (if using broth), remove from heat. Taste and adjust seasoning if needed. Serve hot, garnished with fresh chopped parsley or basil if desired.fresh parsley or basil
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.