Keto Turkey, Radish and Bell Pepper Skillet
How to Make It
Step 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.
Step 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.
Step 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.
Step 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.
Step 5
Divide the cauliflower rice between four individual serving bowls. Top the rice with the turkey mixture. Serve hot.
Ingredients
- Ground turkey – 17.5 oz
- Radish, raw – 10 medium – 3/4″ to 1″ diameter
- Cauliflower rice – 4 cup
- Tomato paste – 1 tbsp
- Tomato, canned – 1 cup
- Rosemary, fresh – 1 tbsp
- Extra virgin olive oil – 1 tbsp
- Garlic – 1 clove
- Red pepper – 0.5 small
- Red onion – 0.5 small
- Chicken broth, bouillon or consomme, homemade – 0.25 cup
- Salt, sea salt – 0.5 tsp
- Black pepper – 0.13 tsp