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
Print20 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
Love simple meals for our busy weeknights and even better that it uses turkey instead of chicken. Just need that little bit of variety, you know?
That’s a good point about mixing it up. I am not in the habit of buying turkey breast so I am glad to hear you appreciate it too. Have a great week!
What a delicious and easy one pot dinner! It’s perfect for a busy weeknight meal!
Thanks so much Lindsay. Weeknights can be a challenge, so I am glad to know you think this would help.
I have tried your recipe twice. We definitely like it. Using canned Pastene fire-roasted diced tomatoes is much better than regular canned tomatoes. It gives the recipe a very nice taste. Also, in my second attempt, I added about three tablespoons of finely chopped celery. This is a very lean and delicious meal. Also, we had some white rice on the side.
I am thrilled to hear you like the recipe and have made it more than once! That’s fantastic. Thank you for coming back to leave a review. I appreciate it!
STEP 1 of the recipe says reduced heat to medium
Step 3 says increase heat to medium.
Should heat be at low in step 2? Not sure…
Thanks
I believe it says increase heat to medium-high in the beginning of step three. Medium is correct for step two.
I am happy that I found this recipe. I am running out of ideas and this sounds yummy to me. Thanks for sharing!
Well, DANG this looks good. I’ve been transitioning to low carb myself and this looks like a tasty recipe to try!
I’m the same way, I need to have some type of exercise routine, congreats on joining the gym and loving it! this dish looks amazing, I always love the combination of bell peppers and onions, nice touch with the fire roasted tomatoes
This is perfection. So simple, so delicious, AND low carb!? Doesn’t get any better!
This sounds so delicious and I love these flavors. Must make it 🙂
Congratulations on joining the new gym and getting back into the zone! I know that with inspiring new things in live like exercise, combined with awesome recipes like this, just leaves you feeling good! Thanks for all your tips to control browning and keep the moisture in this dish – so helpful. 🙂
I would love to try crossfit. It’s on my must do one day. In the meantime, there’s this turkey dish to help keep me healthy. This looks great!
When the time is right I am sure you will. It took me a long time. Glad you like the turkey and thank you for saying so.
I love my Tupperware non-stick, actually (I got it as an award). I’ve tried Crossfit and my knees hated me but I wish I could do it! Regardless… this recipe looks SO good. I can practically taste it just looking at the pics, and then I saw the red wine vinegar in the ingredients – yum. We do “chicken fajitas” in a similar way a lot but I’m going to try this next time instead!
The first time I tested it with red wine, then I wanted to cross-test it with vinegar for cooks who prefer to cook without alcohol. I actually liked the vinegar better. It adds a nice brightness to balance the sweet peppers. Hope you enjoy it.
My boyfriend is a Crossfit coach and he got me into and I must say I love it as well! Not only is it a great workout (I’m pretty much dead after every class), but I find the community is so encouraging. Doesn’t matter if you don’t lift very heavy or if you’re the slowest of the class, everyone there is cheering you on. SO happy for you that you got into it (: AND this turkey dish looks so great and fresh! Love how easy it is.
I’d love to get my husband into it as well so I would have someone to talk to about it. I have found what you said is so true about the supportive environment. At first I was so surprised that athletes would come up after class and say nice job! And I thought I had done so badly. And so many people have been so helpful when I am trying to learn the proper technique. On multiple occasions people have stayed after class to help me with tips.
Aww that’s so awesome how they stayed after class to help you! I also love how Crossfit is about strength and what your body is capable of doing. I remember doing a lot of bikini workouts a few years ago and it was so focused on shaping your body a certain way. But with Crossfit all I want to do now is beat my time or lift a little heavier, and it just feels so great not being tied to a certain “goal” body.
How fun to stretch yourself – literally! You go!!! And the recipe, YUM! It looks just fabulous and your pictures are beautiful!!
It feels so strange to be trying something totally new in physical fitness at this stage in my life and it is really exhilarating.
I was 50 when I ran my first marathon – I totally here you there! 🙂
I’m 63 and Iift free weights 3-4 x a week with a trainer. I feel better now than I did when I was 30! I love turkey and peppers! So anxious to make this meal!
That’s incredible Barbara! Good for you! Keep up the great work.
Pinned! I’m trying to eat turkey more often – not just Thanksgiving because I really like it. And you go girl re: your new gym/Cross Fit. It’s always good to get the change in exercise routine but it’s so hard to get out of your regular routine (at least for me!)
I am currently crushing on turkey. We’ve had it 5 times in the last couple weeks and I bought enough for two more meals today! Lol. Thanks about the new gym experience. It is humbling and exciting!