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.
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! Do you want to hear about that?
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.
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 it gets too 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.
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.
If you eat chickpeas, try this recipe over chickpea pasta.
More Turkey Recipes and Low Carb Recipes You’ll Love:
- My fabulous Turkey Meatloaf recipes will be your new go-to meatloaf! I promise!
- If you love Turkey Chili, then this is one you’ll have to try! I adore it!
- My Low Carb Mexican Stuffed Peppers is another 20 minute Low Carb dinner you should definitely check out!
- If you love low carb recipes, Carolyn’s Keto Chicken Soup is one you will want to try fo sho!
- This recipe for Burger Bowls has a low carb option the whole family will enjoy!
- For a breakfast option this Low Carb Baked Denver Omelet is a winner for a crowd or for meal-prep.
- In the summer, you’ll have to try this Low Carb Stuffed Grilled Summer Squash recipe.
- You can browse the rest of the Low Carb recipes here anytime!
Thanks for reading! If you make this recipe, make sure to come back and leave a star rating and review!
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.
Look for turkey breast cutlets or slice turkey tenderloin into 1/4 inch thick steaks.
- 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