Turkey and Peppers for a simple weeknight meal.

Turkey and Peppers is Paleo, Whole 30, and gluten-free. It also comes together in 20 minutes, which makes it part of our regular rotation for busy weeks like this one. It’s also a one pan meal! Easy clean up! We use organic turkey tenderloins for this meal, because they are lean and clean.

Slice up a yellow and red bell pepper and one large white onion. Slice the turkey into 1/2″ pieces. In a large skillet over medium-high heat, pour 1 Tbsp olive oil and add about half the turkey. When it’s browned on the bottom, (1-3 minutes,) flip and cook the other side. Remove the turkey when it’s done, place it on a platter, and tent with foil to keep warm. Cook the other half of the turkey, and add to the platter. Add onion and peppers to the skillet and cook, covered, 5-7 minutes until softened.

Add vinegar (we used lemon infused white balsamic) and a can of low-sodium fire roasted tomatoes, and stir well. When the mixture reaches a simmer, add the turkey and any juices on the platter, and mix well again. Cover, and bring everything up to a simmer once more. Plate and serve with a tsp of freshly grated Parmesan cheese.

Turkey and Peppers

Course: Main Course
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 people
Calories: 252kcal
Author: HealthySeasonalRecipes.com with modifications by K2.0
Turkey and Peppers is Paleo, Whole 30, and gluten-free. It also comes together in 20 minutes, which makes it part of the regular rotation for busy weeks like this one.
Print Recipe

Ingredients

  • 1 lb. turkey tenderloin
  • 1 Tbsp olive oil
  • 1 large white onion
  • 1 large bell pepper, red
  • 1 large bell pepper, green
  • 1 Tbsp dried oregano
  • 2 Tbsp white balsamic vinegar
  • 14 oz. can fire roasted crushed tomatoes
  • 4 tsp grated parmesan cheese

Instructions

  • Slice the tenderloins into 1/2" pieces. Slice peppers and onions.
  • Heat 1 Tbsp olive oil in a large skillet over medium-high heat.
  • Add turkey to skillet in a single layer. (It may require cooking it in two batches, depending on the size of the skillet.) After about 2-3 minutes, flip the pieces over. They should be nicely browned. Place the cooked turkey on a platter, tent with foil to keep warm, and set aside.
  • Put the onions and pepper in the skillet and cover. Stir every minute or so, ubntil they begin to brown.
  • Add oregano, vinegar and the can of tomatoes, and stir well. Bring to a simmer.
  • Add the turkey, and bring back to a simmer again. Cover, let cook for 4-5 minutes to blend flavors.
  • Plate and serve, with 1 tsp Parmesan cheese on top.

Nutrition

Calories: 252kcal | Carbohydrates: 18g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 289mg | Potassium: 528mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1713IU | Vitamin C: 97mg | Calcium: 124mg | Iron: 2mg

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