Set a carbon steel, nonstick or cast iron skillet on medium high heat. Once hot, add oil and all the veggies.
Toss the veggies in the skillet until all edges are seared and the bell peppers have slightly wilted, about 4 – 6 minutes. TIP: add lime juice to help wilt them more.
Remove the veggies from the skillet and add more oil, then ground turkey. Chop up the turkey as it cooks in the skillet, ensuring there are no large chunks.
Once the turkey is about 90% finished cooking, about 6 – 8 minutes, drain any excess water and fat (liquid) from the turkey into a bowl or cup, then place the skillet back on the heat.
Sprinkle in the seasonings and immediately stir together. To help keep the turkey moist, gradually add tablespoons of the reserved liquid back into the skillet if you notice the turkey is getting too dry.
Add the veggies and toss everything together! Remove the heat and enjoy immediately with tortillas or in a bowl over jasmine rice.