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.
Wanna hear something totally random that has nothing to do with this 20 minute low-carb turkey and pepper recipe?
I’ve joined a new gym. I know, earth shattering right?
For real though, for me it really is earth shattering. Since I quit teaching BodyPump back in September, I have been floundering around not knowing what to do workout wise.
At first it was really painful, and I really missed teaching. I was still going to the gym where I used to work, and taking other instructors’ classes. But it was not the same. And it was kinda hard mentally for me because it made me miss teaching even more.
So in December, I ran into a girlfriend at my favorite health food store, and she told me about a class she is addicted to at her gym, Champlain Valley Crossfit. The class is called The Burn. She encouraged me to come try it. She said it’s kinda like GRIT. It’s a 1 hour HIIT-ish class. No barbells. I figured what the hey, I love a hard workout and they offer the first three classes for free. No on-ramp required or anything.
So I went.
And I almost died. And it was awesome.
I have been going to The Burn since, it’s taught by this badass chick. And I am addicted to it at this point. And then in January, I then went for it, and did the whole on-ramp to become a Cross Fit member too. So now, I am going to Crossfit at least 3 times a week. Sometimes 5.
And guess what? I love it. And guess what else? I suck at it. And that makes me so happy.
You probably think I am crazy (and by this point you all know I am.) But I have to say it is so exciting to have endless potential for growth, and learning new skills. The other day in class, I shit you not, I was the second to last person to finish the workout (of like 25 members!) And I was so psyched.
Anywhoo, I have no idea why I am telling you that today, because it has nothing to do with this 20 Minute Low-Carb Turkey and Pepper recipe. Do you want to hear about that?
Three Tips When Cooking this 20 Minute Low-Carb Turkey and Peppers
- The Turkey: When you’re shopping, look for Turkey Cutlets or 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. Which suck, but it’s better than a pan that can kill a bird when you get it hot!
- 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.
Have you ever tried Crossfit?
Have you ever been psyched to be really bad at something?
Do you have a non-stick skillet you like?
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.
- 1 teaspoon salt, divided
- 1 pound turkey tenderloin, cut into thin steaks about ¼-inch thick
- 2 tablespoons extra-virgin olive oil, divided
- ½ large sweet onion, sliced
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- ½ teaspoon Italian seasoning
- ¼ 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)
- 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.