20 Minute Low Carb Turkey and Peppers
This 20 minute Turkey and Pepper sauté is Paleo, gluten-free, whole 30 and low-carb, so pretty much everyone can enjoy it! It’s made with ultra lean turkey tenderloin filets, sweet bell peppers and onion with herbs and fire roasted tomatoes.
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Table of contents
Why I Love This Low Carb Turkey Tenderloin Recipe
While ground turkey is in my shopping cart every week for Turkey Pinto Chili, Turkey Meatloaf and Ground turkey enchiladas, I rarely think of buying turkey cutlets. But that is about to change now that I have discovered how good turkey breast cutlets can be sauteed with peppers, onions and tomato sauce.
Friends, get ready to fall in love with turkey breast!
I know it sounds impossible because turkey breast is so lean and plain it’s hard to believe someone could “fall in love” with it. But with this 20 Minute Low-Carb Turkey and Pepper recipe you will!
Cooking Tips
The Turkey:
When you’re shopping, look for Turkey Cutlets or Turkey Filets.
If you can’t find that, look for a package of turkey tenderloin, and cut it into thin filets yourself.
The Pan:
You know I love my cast iron skillet folks, but for this recipe, I recommend using a ceramic non-stick pan.
I bought this set a few months ago, and I am really happy with it so far. In the past, I have found that these ceramic (non-toxic) non-stick pans aren’t durable, the surface breaks down after repeated use, and then it isn’t non-stick anymore.
Control Browning with Moisture:
I found that since this is a one-pot meal, the pan heated up a lot so I adjusted the recipe by controlling the heat and I used my lid to use the moisture to prevent too much browning. You can read more about moisture and caramelization here.
How To Make Low-Carb Turkey and Peppers
Full printable instructions and measurements are written below in the recipe card.
Season and Sauté The Turkey
- Season the turkey.
- To prevent overcrowding the skillet, which will inhibit browning, split the turkey in half and cook it in two batches.
- Sear half of it it in the skillet in the oil.
- Reduce heat under the skillet and repeat with the second half of the turkey adding more oil.
- Take the turkey out of the skillet and set both batches on a plate with foil over it.
Sauté The Peppers and Onions
- Next, add the onion and bell peppers to the skillet and cook them.
- You’ll want to keep it covered to trap the steam in with them to help them soften quickly.
- Stir them often and cook them until they’re tender and starting to brown.
Add Seasoning and Tomatoes
- Before adding any liquid add the Italian seasoning and pepper to bloom the spices in the hot oil. They’ll become fragrant within about 30 seconds.
- Add in the vinegar and let it evaporate.
- Add tomatoes and simmer.
Finish Cooking the Turkey in the Sauce
Now add the turkey back into the skillet with any accumulated juices from the plate and bring it all up to a simmer.
Then just simmer on medium-low heat to thicken the sauce and cook the turkey all the way through
What To Serve With This Low-Carb Turkey and Peppers
- Garnish the turkey and peppers with basil and parsley.
- Serve it over Spaghetti Squash. Here’s how to cook spaghetti squash in the microwave. So easy!
- Serve it over Cauliflower Rice or Low Carb Mashed Cauliflower.
- Or if you eat chickpeas you can enjoy it with chickpea pasta.
FAQs
Store leftover turkey in the pepper sauce in an airtight container up to three days. Reheat in a skillet or in the microwave until steaming hot. In the skillet, it may dry out a bit so you can add in a little broth to thin out the sauce if it gets too thick.
We do not recommend freezing the leftover turkey tenderloin because it gets dried out.
Make sure to check with your doctor or dietitian if following a strict ketogenic diet. As written a serving of this dish has 8 grams net carbs and is suitable for most low-carb diets.
At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie
Print
20 Minute Low Carb Turkey and Peppers
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This 20 minute Turkey and Pepper sauté is Paleo, gluten-free, whole 30 and low-carb, so pretty much everyone can enjoy it! It’s made with lean turkey, sweet bell peppers, onions, herbs and fire roasted tomatoes in just one pan making it the perfect weeknight dinner.
Ingredients
- 1 teaspoon salt, divided
- 1 pound turkey tenderloin, cut into thin steaks about 1/4-inch thick
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 large sweet onion, sliced
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 2 teaspoons red wine vinegar
- 1 14–ounce can crushed tomatoes, preferably fire-roasted
- Chopped fresh parsley and basil for garnish (optional)
Instructions
- Sprinkle ½ teaspoon salt over turkey. Heat 1 tablespoon oil in a large non-stick skillet over medium high heat. Add half of the turkey and cook, until browned on the bottom, 1 to 3 minutes. Flip and continue cooking until cooked all the way through, 1 to 2 minutes. Remove the turkey to a plate with a slotted spatula, tent with foil to keep warm. Add the remaining 1 tablespoon oil to the skillet, reduce heat to medium and repeat with the remaining turkey, 1 to 3 minutes per side.
- Add onion, bell peppers and the remaining ½ teaspoon salt to the skillet, cover and cook, removing lid to stir often, until the onion and peppers are softening and brown in spots, 5 to 7 minutes.
- Remove lid, increase heat to medium high, sprinkle with Italian seasoning and pepper and cook, stirring often until the herbs are fragrant, about 30 seconds. Add vinegar, and cook, stirring until almost completely evaporated, about 20 seconds. Add tomatoes and bring to a simmer, stirring often.
- Add the turkey to the skillet with any accumulated juices from the plate and bring to a simmer. Reduce heat to medium-low and cook, turning in the sauce until the turkey is hot all the way through, 1 to 2 minutes. Serve topped with parsley and basil if using.
Notes
Look for turkey breast cutlets or slice turkey tenderloin into 1/4 inch thick steaks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: American
Nutrition
- Calories: 230 calories
- Sugar: 7 g
- Sodium: 635 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 30 g
Easy to make I use turkey tips I get at my meat market. Use organic fire roast dice tomatoes, add Italian spices to it delicious. I’m T1D and have this meal often.
Hi Maria. I am glad you found this recipe and enjoy it! Let me know if there is anything else in particular you are looking for!
I have a hard time finding veggies everyone enjoys, and this was amazing! Thank you! I don’t normally like tomatoes, but used a can of rotel fire roasted tomatoes with green chilies and it was amazing with this! Your tips on temperatures and using the lid really helped me out (I have no cooking skills and somehow it still came out cooked perfectly). This is definitely getting added to the dinner rotation!
Absolutely delicious! I served it over hot basmati rice. Will definitely make again.
I loved it! Low carb and low fat is just perfect. I did add a scattering of cayenne, just to wake up the flavor even more.
Cannot use this website
Not succinct
Takes forever to load
Delicious, quick recipe with great flavor! We love the tang red wine vinegar gives peppers and onions. The package of turkey cutlets I bought was a little over 3/4 lb so we’ll get 3 servings out of it, which isn’t a problem since it will make 2 dinners plus a lunch. We are getting a little tired of cauliflower rice so I served it with a green salad with blue cheese, olives and a homemade Italian vinaigrette. We eat mostly low carb and eat a lot of keto meals. Although this isn’t technically keto, depending on the number of net carbs you’ve already eaten for the day, it could end up being under your daily allotment.
Thank you for reporting back Stephanie. So glad you like it!
One criticim I have is how many people is this for, I did not see anything about that. Apologies if you did. I enjoyed the meal. If I did it again I would use ordinary Olive Oil though.
The recipe clearly states it’s for 4 people. There is also an option to increase the servings.
Love it
I am happy to hear you like this recipe. Thank you for the review and rating Joanne.
Amazing
Thank you! Happy cooking Shivan.
Needed more flavour but nice could add cheese on top or put over noodle and use basomic vinegar and add some smoked bacon
Thanks for your feedback.
I just made this and followed the recipe exactly. Loved it!! Thank you. Pinned to “My Favorites” board.
I am happy to hear it! Thanks Linda.