Keto Turkey, Radish and Bell Pepper Skillet Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
4.5/5
(2294 reviews)
Keto Turkey, Radish and Bell Pepper Skillet
Zylo Recipes

Description

Imagine a skillet filled with vibrant colors and enticing aromas, a testament to simple, wholesome ingredients transformed into a satisfying meal. This recipe centers around lean ground turkey, gently browned and seasoned to perfection, offering a hearty foundation for a medley of garden vegetables. Sweet red onion slices soften and caramelize, their sweetness complementing the savory turkey, while minced garlic infuses the entire dish with its unmistakable fragrance.

Crisp radishes add a delightful peppery bite and satisfying crunch, contrasting beautifully with the juicy sweetness of bell pepper. A touch of tomato paste deepens the flavors, lending a subtle tang that harmonizes with the other ingredients. Diced tomatoes contribute a burst of freshness and moisture, their natural acidity cutting through the richness of the ground turkey.

Fresh rosemary, finely chopped, releases its earthy, piney notes, elevating the dish to a new level of aromatic complexity. The entire mixture simmers gently in a light chicken stock, allowing the flavors to meld and deepen, creating a cohesive and flavorful sauce. The ground turkey and vegetable mixture is incredibly versatile.

It can be served over a bed of cauliflower rice, its fluffy texture providing a neutral base that allows the other flavors to shine. Alternatively, spoon the mixture into crisp lettuce cups for a light and refreshing meal. For a more substantial option, fill ripe avocado halves with the savory mixture, the creamy avocado adding a luxurious element.

Low-carb tortillas also make a fantastic vessel, allowing you to create flavorful wraps or tacos. Or, for a truly unique presentation, hollow out zucchini boats and fill them with the ground turkey and vegetable mixture, baking them until tender. This recipe offers a delightful combination of flavors and textures, from the savory ground turkey and sweet onions to the crisp radishes and juicy tomatoes.

The fresh rosemary adds a touch of elegance, while the various serving options allow for customization and creativity. Enjoy this simple yet satisfying dish as a quick weeknight meal or a flavorful lunch. The possibilities are endless, and the result is always delicious.

Preparation Time

Prep Time
15 min
Cook Time
25 min
Total Time
40 min

Nutrition Information

Per 1 bowl serving
C
Calories
400 Kcal

C
Carbs
8 g
Fi
Fiber
3 g
Sugar
4 g

P
Protein
35 g

C
Fats
25 g
Saturated Fats 8 g
Unsaturated Fats 15 g

Cholestrol 120 mg
Sodium 450 mg
Potassium 600 mg
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Ingredients

    1.
    Ground turkey
    Ground turkey
    17.5 oz
    2.
    Radish, raw
    Radish, raw
    10 medium - 3/4" to 1" diameter
    3.
    Cauliflower rice
    Cauliflower rice
    4 cup
    4.
    Tomato paste
    Tomato paste
    1 tbsp
    5.
    Tomato, canned
    Tomato, canned
    1 cup
    6.
    Rosemary, fresh
    Rosemary, fresh
    1 tbsp
    7.
    Extra virgin olive oil
    Extra virgin olive oil
    1 tbsp
    8.
    Garlic
    Garlic
    1 clove
    9.
    Red pepper
    Red pepper
    0.5 small
    10.
    Red onion
    Red onion
    0.5 small
    11.
    Chicken broth, bouillon or consomme, homemade
    Chicken broth, bouillon or consomme, homemade
    0.25 cup
    12.
    Salt, sea salt
    Salt, sea salt
    0.5 tsp
    13.
    Black pepper
    Black pepper
    0.13 tsp

Instructions

    1.
    Finely dice the onion, thinly slice the garlic and bell pepper. Trim the tops and tips from the radishes. Quarter the radishes. Heat the olive oil in a skillet over a low/medium heat. Add the radishes, onion, garlic, and bell pepper. Sweat gently for 5 minutes until tender and fragrant.
    2.
    Finely chop the rosemary. Add the rosemary, ground turkey, tomato paste, salt and pepper to the skillet. Stir well to combine. Cook over a medium/high heat until the turkey is browned all over.
    3.
    Add the chopped tomatoes and chicken stock to the skillet. Bring to a boil. Reduce to a simmer and cook for 10 minutes to reduce the sauce down.
    4.
    While the sauce is cooking, add the cauliflower rice to a large saucepan with 2 tablespoons of water and a pinch of salt and pepper. Set over a medium heat and cook through for 3-4 minutes or until piping hot and tender. Drain away any excess liquid.
    5.
    Divide the cauliflower rice between four individual serving bowls. Top the rice with the turkey mixture. Serve hot.