Turkey And Pepper Saute

RatingDifficultyIntermediate

This great one pot Keto Turkey And Pepper Saute recipe is a simple keto dinner idea that will please the whole family.

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Yields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 1 lb Turkey Tenderloin, Cut into Thin Steaks (about 1/4 inch thick)
 2 tbsp Extra-virgin Olive Oil, Divided
 ½ Large Onion
 1 Red Bell Pepper, Cut into Strips
 1 Yellow Bell Pepper, Cut into Strips
 ¼ tsp Italian Seasoning
 2 tsp Red Wine Vinegar
 14 oz Can Crushed Tomatoes
 Sea Salt and Pepper, to taste
 Parsley and Basil, to garnish
1

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.

2

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, 7 Minutes.

3

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.

4

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.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 230
% Daily Value *
Total Fat 8g13%
Saturated Fat 1g5%
Net Carbohydrate 7g3%
Dietary Fiber 3g12%
Sugars 6g
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

 1 lb Turkey Tenderloin, Cut into Thin Steaks (about 1/4 inch thick)
 2 tbsp Extra-virgin Olive Oil, Divided
 ½ Large Onion
 1 Red Bell Pepper, Cut into Strips
 1 Yellow Bell Pepper, Cut into Strips
 ¼ tsp Italian Seasoning
 2 tsp Red Wine Vinegar
 14 oz Can Crushed Tomatoes
 Sea Salt and Pepper, to taste
 Parsley and Basil, to garnish

Directions

1

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.

2

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, 7 Minutes.

3

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.

4

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.

Turkey And Pepper Saute

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