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Turkey and Bell Pepper Stew
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Source: https://recipheon.com/en/recipes/main-dishes/turkey-and-bell-pepper-stew
About this recipe
Turkey and bell pepper stew is a light tomato-based main dish with pieces of turkey and sweet bell peppers. Turkey breast cooks quickly, so it is best to brown it briefly before simmering it in tomato passata just until tender. Bell peppers add color and natural sweetness and pair well with the onion base of the sauce. Tomato passata thickens the dish and creates a simple sauce without cream. Serve the stew immediately, while the turkey is tender, the peppers still retain a little texture, and the sauce is not watery.
Ingredients
300 g turkey breast
2 bell peppers
1 onion
300 ml tomato passata
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Cut the turkey into cubes, the bell peppers into strips, and finely chop the onion.
Sauté the onion in the olive oil for 2–3 minutes, until softened and starting to turn translucent.
Add the turkey and bell peppers, then cook for another 5–7 minutes, until the meat begins to firm up. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, then mix thoroughly.
Pour in the passata and bring to a gentle boil. Simmer over low heat for 10–12 minutes, stirring along the bottom, until the bell pepper is tender and the sauce slightly reduced. Check the thickest turkey piece: it must be fully cooked in the center. If it needs more time, keep simmering gently, making sure the sauce does not stick.
Serve right away, when the turkey is juicy, the bell peppers are tender, and the tomato sauce clings well to the pieces of meat.
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