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

Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 252kcal
Turkey and Peppers is Paleo, Whole 30, and gluten-free. It comes together in 20 minutes!
Print Recipe


  • 1 lb turkey tenderloin
  • 1 Tbsp olive oil
  • 1 large white onion
  • 1 large red bell pepper
  • 1 large green bell pepper
  • 1 Tbsp dried oregano
  • 2 Tbsp white balsamic vinegar
  • 14 oz fire roasted crushed tomatoes (canned)
  • 4 tsp grated Parmesan cheese


  • Slice the tenderloin into ½" medallions.
  • Slice peppers into thin strips.
  • Heat 1 Tbsp olive oil in a large skillet over medium-high.
  • Brown the turkey in a single layer. After about 2-3 minutes, flip the pieces over. 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, until they begin to brown.
  • Add oregano, vinegar and the can of tomatoes, and stir well. Bring to a simmer.
  • Add the turkey, stir well, and bring back to a simmer again. Cover, simmer for 4-5 minutes.
  • Plate and serve, with 1 tsp Parmesan cheese sprinkled on top.


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

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.