Dice the onion into 1/4-inch pieces and dice the bell pepper into similar-sized pieces so they cook evenly. In a small bowl, combine the Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes—this ensures the spices distribute evenly throughout the turkey without clumping. Having everything prepped and measured before you start cooking will keep the rest of the process smooth and let you focus on building layers of flavor.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground turkey and cook for 5-7 minutes, breaking it apart with a spoon as it cooks, until it's browned and no longer pink. Add the spice mixture from Step 1 and stir to coat the turkey evenly. While the turkey cooks, whisk together the tomato sauce and chicken broth in a bowl and set aside. I find it helpful to get this liquid mixture ready while the meat is browning so there's no delay when you need to add it.

Stir the diced onion and bell pepper from Step 1 into the cooked turkey and sauté for 3-4 minutes until they begin to soften and release their aromatics. Add the fire roasted tomatoes and stir well to combine. The vegetables will continue to soften as the skillet simmers, so you're just looking for them to lose their raw edge at this stage.

Add the dry orzo directly to the skillet and stir constantly for 2-3 minutes to lightly toast it. This step builds nutty flavor and helps the pasta absorb the sauce more effectively. Pour in the tomato sauce and broth mixture from Step 2, stirring to combine everything evenly.

Reduce the heat to low, cover the skillet with a lid, and simmer for 12-15 minutes. Stir every 3-4 minutes to prevent sticking and ensure even cooking. The orzo will gradually absorb the liquid and soften. Continue simmering until the pasta is tender and most of the liquid has been absorbed—you want it saucy but not soupy. I like to taste a piece of orzo to check for doneness rather than relying on time alone, since skillet thickness can affect cooking speed.

Remove the skillet from heat and stir in the shredded mozzarella until it melts into the warm dish, about 1-2 minutes. Sprinkle the fresh basil over the top and gently fold it in, reserving a small amount for garnish if desired. Let the skillet rest for 5 minutes before serving—this allows the cheese to set slightly and the flavors to meld together.