Brown the Turkey: Place a large, deep frying pan or skillet over a medium-high heat. Add the olive oil. Once hot, add the ground turkey. Break it up with a wooden spoon and cook for 5-7 minutes, stirring occasionally, until it’s browned all over and cooked through. Use the spoon to crumble it into bite-sized pieces as it cooks. Once browned, transfer the turkey to a separate bowl and set it aside.

Sauté the Vegetables: In the same skillet, add the diced onion and the sliced bell peppers. There should be enough fat left from the turkey, but if the pan looks dry, add another splash of olive oil. Cook for 8-10 minutes, stirring frequently, until the onions are translucent and the peppers have softened and started to gain a little colour at the edges.

Add the Aromatics: Add the minced garlic, dried oregano, smoked paprika, and red pepper flakes (if using) to the skillet with the vegetables. Stir continuously for about 1 minute until everything is incredibly fragrant. This step is crucial for "blooming" the spices and deepening their flavour.

Create the Sauce Base: Stir in the tomato purée and cook for another minute. This helps cook out the raw tomato taste and intensifies the sauce's richness. Pour in the Worcestershire sauce and give everything a good stir to combine.

Simmer Everything Together: Pour the tinned chopped tomatoes and the chicken stock into the skillet. Bring the mixture to a gentle bubble, scraping up any flavourful browned bits from the bottom of the pan.

Reunite and Season: Return the cooked ground turkey to the skillet. Stir everything together and season with salt and freshly ground black pepper. Reduce the heat to low, cover the skillet with a lid, and let it simmer gently for 10-15 minutes. This allows the flavours to meld together and the sauce to thicken slightly.

Finish and Serve: After simmering, remove the skillet from the heat. The sauce should have a rich consistency that clings to the turkey and peppers. Stir in most of the chopped fresh parsley, reserving a little for garnish. Give it a final taste and adjust the seasoning if necessary. Serve your Ground Turkey and Peppers hot, garnished with the remaining fresh parsley and a sprinkle of crumbled feta cheese, if desired.