Quick Turkey Stir-Fry with Bell Peppers and Zucchini

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Lean turkey strips with bell peppers and zucchini in a ginger-garlic coconut aminos sauce. This american-inspired whole30 ready in about 25 minutes pairs ground turkey, bell peppers, medium zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 2, 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.

Ingredients

• 12 oz ground turkey
• 1 cup bell peppers
• 1 medium zucchini
• 2 cloves garlic
• 1 tbsp ginger
• 2 tbsp coconut aminos
• 1 tbsp olive oil
• 1/4 tsp salt

Instructions

1. Step 1: Heat 1 tbsp olive oil in a wok or large skillet over medium-high heat until hot. Add 12 oz ground turkey, breaking it into small pieces with a spoon, and cook for 5-6 minutes until browned and cooked through, then remove from skillet and set aside.
2. Step 2: Add 2 minced garlic cloves and 1 tbsp grated ginger to the skillet, stir-frying for 30 seconds until fragrant. Add 1 cup thinly sliced bell peppers and 1 medium zucchini, sliced into 1/4-inch rounds, and stir-fry for 4-5 minutes until vegetables are crisp-tender.
3. Step 3: Return 12 oz cooked turkey to skillet, add 2 tbsp coconut aminos and 1/4 tsp salt, and stir to combine. Cook for 1 minute until heated through and sauce coats the ingredients evenly.