Wash the bell peppers thoroughly, remove the seeds, and slice them into thin strips. Peel and finely chop the onion. Mince the garlic and set all ingredients aside.

Place a large skillet over medium heat and add olive oil. Allow the oil to warm up but not smoke.

Add the chopped onion to the pan and sauté for 3–4 minutes until soft and translucent. Stir frequently to prevent browning.

Add the minced garlic to the onions and cook for about 30 seconds until fragrant.

Add the ground turkey to the skillet. Break it apart with a wooden spoon and cook until fully browned and no longer pink. This usually takes 6–8 minutes.

Season the turkey with salt, black pepper, paprika, chili flakes, and Italian seasoning. Stir well to ensure even seasoning.

Add the sliced bell peppers to the pan. Stir to combine and cook for 5–7 minutes until the peppers are tender but still slightly crisp.

Stir in tomato paste or diced tomatoes. Mix well so the sauce coats the turkey and peppers evenly.

Reduce heat to low and let the mixture simmer for 5 minutes, allowing flavors to meld together.

Taste and adjust seasoning if necessary. Remove from heat.