Warm 1 tablespoon of olive oil in a large skillet over medium heat.

Add the chopped onion and minced garlic. Sauté until the onion is translucent and the garlic is fragrant, about 2 to 3 minutes, stirring to prevent garlic from browning.

Increase the heat to medium-high and add the ground turkey. Break it up and cook until browned and no longer pink, about 6 to 8 minutes. If the pan becomes too wet, drain excess liquid.

Stir in the chopped bell peppers, chili powder, cumin, and season with salt and black pepper. Mix until spices coat the meat and vegetables.

Lower heat to medium-low, cover, and cook until peppers are tender but still have a slight bite, about 6 to 8 minutes, stirring occasionally.

Taste and adjust seasoning as needed. Serve hot over cooked rice, in lettuce wraps, or in taco shells.