What to do with leftovers

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.

Can you freeze leftover cooked turkey tenderloin?

We do not recommend freezing the leftover turkey tenderloin because it gets dried out.

Are tomatoes, peppers and onions okay on a keto diet?

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 .

20 Minute Low Carb Turkey and Peppers

Name: 20 Minute Low Carb Turkey and Peppers
Prep time: 20 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 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)

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

Units Scale

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)

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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