Mild Turkey and Bell Pepper Pasta

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting pasta dish with tender ground turkey and colorful bell peppers in a light tomato sauce, appealing to young palates without spice. This American-inspired pasta recipe, ready in about 30 minutes, pairs penne pasta, olive oil, ground turkey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 600 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz penne pasta and cook for 10-12 minutes until al dente, then drain and reserve 1/2 cup pasta water.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/2 lb ground turkey and cook for 5 minutes, breaking into small pieces with a spoon, until no longer pink.
  3. Step 3: Stir in 1/2 cup diced bell peppers and cook for 3 minutes until tender-crisp and vibrant in color.
  4. Step 4: Add 1/2 cup canned tomato sauce, 1/2 tsp dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper to the skillet. Simmer for 3 minutes until sauce thickens slightly.
  5. Step 5: Add the drained penne to the skillet along with 1/2 cup reserved pasta water. Toss for 2 minutes until sauce evenly coats pasta.
  6. Step 6: Sprinkle with 1/4 cup grated mozzarella cheese and serve immediately.

Related recipes