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Sweet Pepper And Turkey Rolls Recipe
|Sweet red peppers||1 Small (Red / Green / Yellow Colored)|
|Turkey breast slices||3⁄4 Pound (6 Pieces)|
|Nonstick cooking spray||1|
|Dry white wine||3 Tablespoon|
|Sliced green onions||2 Tablespoon|
|Dried basil||1⁄2 Teaspoon, crushed|
|White pepper||1 Dash|
|Cold water||1 Tablespoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Instant beef granules/Chicken bouillon granules||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 698 Calories from Fat 237
% Daily Value*
Total Fat 26 g40.5%
Saturated Fat 6.9 g34.4%
Trans Fat 0 g
Cholesterol 221.2 mg
Sodium 1312 mg54.7%
Total Carbohydrates 25 g8.4%
Dietary Fiber 6.5 g26.1%
Sugars 9.4 g
Protein 79 g157.9%
Vitamin A 114.3% Vitamin C 337%
Calcium 15.4% Iron 39.1%
*Based on a 2000 Calorie diet
Trim ends from zucchini; cut in half crosswise.
Cut each half into long thin strips.
Divide pepper and zucchini strips among the turkey breast ' slices.
Roll up turkey around vegetables.
Secure with wooden toothpicks.
Spray a 10x6x2-inch baking dish with nonstick coating.
Arrange turkey rolls in dish.
Combine wine, 2 tablespoons water, green onion, basil, salt, and pepper.
Pour over turkey rolls.
Cover with foil.
Bake in a 350° oven for 30 to 35 minutes or till the turkey is tender and no longer pink.
Transfer turkey ' rolls to serving platter; keep warm.
For sauce, measure pan juices; add enough water to equal 1/2 cup liquid.
In a small saucepan combine 1 tablespoon cold water, cornstarch, beef or chicken bouillon granules, and the pan juices.
Cook and stir till I thickened and bubbly.
Cook and stir for 2 I minutes more.
Spoon sauce over turkey rolls.