Begin by washing and dicing your bell peppers into bite-sized pieces, finely chop half an onion and mince 2-3 cloves of garlic. Set aside.

In a large skillet, heat olive oil over medium heat for about 2 minutes. Add ground turkey and cook, breaking it apart, for 5-7 minutes until browned.

Stir in diced onion and bell peppers. Sauté for another 5-8 minutes until vegetables soften and onion turns translucent.

Sprinkle in chili powder, salt, and pepper. Mix well and cook for an additional 1-2 minutes until flavors meld.

Remove from heat and serve as standalone or over rice/quinoa. Optional: serve in taco shells or lettuce wraps.