In 12-inch nonstick skillet, heat oil over medium-low heat. Add turkey; cover and cook 10 minutes, turning after 5 minutes. Add potatoes, onion and bell pepper; cook uncovered about 5 minutes longer, stirring occasionally and adding 1 to 2 tablespoons water if needed, until juice of turkey is clear when center of thickest part is cut (170°F) and potatoes are tender.
Meanwhile, in small bowl, mix dressing and pepper sauce. Pour sauce over turkey mixture, stirring to coat. Reduce heat to low. Cook until sauce is heated through. Sprinkle with parsley.