Roasted Turkey with Bell Pepper
by Editorial Staff
A dish based on Texas-Mexican cuisine. If you wrap a roasted turkey with bell peppers and onions in a tortilla (a thin flatbread), you get fajitas. But I removed the pungency of red pepper typical of Mexican cuisine and replaced the cilantro with parsley. And this roast turkey with vegetables was a great dinner for the whole family!
Cook: 30 minutes
Servings: 3
Ingredients
- Turkey fillet – 400 g
- Bulgarian red pepper – 300 g (1 pc.)
- Onions – 150 g (1 pc.)
- Garlic – 1-2 cloves
- Fresh parsley – 2-3 sprigs
- Tomato paste – 1 tbsp
- Ground pepper (mixture of peppers) – 0.5 teaspoon
- Salt – 0.5 teaspoon
- Sunflower oil (for frying) – 3 tbsp
Directions
- Rinse turkey meat and pat dry thoroughly with paper towels. Cut the turkey into oblong pieces. Chop the garlic finely.
- Heat the vegetable oil in a skillet and fry the garlic for 30 seconds.
- Add the turkey, stir and sauté with the garlic over medium heat for 12-15 minutes.
- When the turkey is white and deliciously crusty, season with salt and pepper.
- Cut the onions into feathers. Peel the bell peppers from seeds and internal partitions and cut them into medium cubes.
- Add the onion and pepper to the turkey pan, stir and fry for another 10 minutes.
- Add tomato paste, stir and fry for another 3 minutes.
- Chop the parsley finely and add to the pan. Cover and cook for a minute.
Roasted turkey with bell pepper is ready. Serve hot and flavorful turkey meat to the table. Vegetables give the turkey even more juiciness, the meat turns out soft, in a delicate tomato sauce.
Bon Appetit!
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