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!

Summary

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

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Instructions

1. Rinse turkey meat and pat dry thoroughly with paper towels. Cut the turkey into oblong pieces. Chop the garlic finely.

   

2. Heat the vegetable oil in a skillet and fry the garlic for 30 seconds.
3. Add the turkey, stir and sauté with the garlic over medium heat for 12-15 minutes.
4. When the turkey is white and deliciously crusty, season with salt and pepper.

   

5. Cut the onions into feathers. Peel the bell peppers from seeds and internal partitions and cut them into medium cubes.
6. Add the onion and pepper to the turkey pan, stir and fry for another 10 minutes.

   

7. Add tomato paste, stir and fry for another 3 minutes.
8. 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!