Turkey, Radish and Bell Pepper Skillet

About

This tasty Keto dinner recipe is packed with flavor, low carb veggies, and lean protein. Our low carb skillet has been prepared with sweet red onion, aromatic garlic, crisp radishes, juicy bell pepper, tomato paste, chopped tomatoes, fragrant fresh rosemary, ground turkey thigh, chicken stock, and cauliflower rice. This delicious Keto dinner is simple to prepare yet loaded with flavor – perfect for weeknight dining.

Are Tomatoes Keto?

Tomatoes can be slightly higher in carbs than other low carb veggies. If enjoyed in moderation, however, they can still be enjoyed as part of a balanced Keto diet. We have used 1 cup of chopped tomatoes for this low carb recipe plus a tablespoon of tomato paste to intensify the flavors of the dish. Tomato paste is a great way to add that extra boost of tomato flavor without having to add tomatoes to the dish.

Serving Suggestions

We have served our Keto-friendly dinner over a bed of cauliflower rice. The recipe is versatile, however, and you can simply prepare the ground turkey as a filling to serve a multitude of different ways. The turkey can be added to lettuce cups/leaves to make a tasty lunchtime wrap or be loaded into avocado halves. It can also be used to stuff low carb tortillas or zucchini boats. Please be sure to adjust your macros to account for any changes or additions made to the original recipe.

Ingredients

17 ½ oz ground turkey
10 medium – 3/4" to 1" diameter radish, raw
4 cup cauliflower rice
1 tablespoon tomato paste
1 cup tomato, canned
1 tablespoon rosemary, fresh
1 tablespoon extra virgin olive oil
1 clove garlic
½ small red pepper
½ small red onion
¼ cup chicken broth, bouillon or consomme, homemade
½ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

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.
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.
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.
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.
Divide the cauliflower rice between four individual serving bowls. Top the rice with the turkey mixture. Serve hot.