Prep the Hearts: If not already done, clean the turkey hearts by trimming away any fat and sinew. Rinse them under cold water and pat dry with paper towels.

Heat the Skillet: In a large skillet, heat the olive oil over medium-high heat.

Cook the Hearts: Add the turkey hearts to the skillet and sear them until they are browned on all sides, about 5-7 minutes. Remove the hearts from the skillet and set them aside.

Sauté the Veggies: In the same skillet, add the chopped onion and bell pepper. Sauté until the onion becomes translucent and the pepper softens, about 5 minutes. Add the minced garlic and cook for another minute.

Season and Simmer: Sprinkle the paprika, dried thyme, salt, and pepper over the vegetables. Stir to combine. Return the turkey hearts to the skillet and pour in the chicken broth.

Simmer to Perfection: Reduce the heat to low and let everything simmer together for about 10-15 minutes, allowing the hearts to cook through and the flavors to meld.

Garnish and Serve: Once done, sprinkle the chopped parsley over the top and serve hot.

This dish pairs wonderfully with rice, mashed potatoes, or a fresh salad. Enjoy your flavorful and unique meal!