Composition / ingredients
Cooking method
We wash the peppers, put them on the grill and send them to the oven, preheated to 180 degrees, for 25 minutes. In the process of cooking, turn the peppers so that they are baked evenly. We remove the finished vegetables from the oven, let them cool down and clean the skin, remove the seeds.
Wash and chop the parsley, leaving a few twigs to decorate the finished dish. The prepared peppers together with parsley are crushed with a blender into a puree, adding half of the olive oil, salt.
Heat the remaining olive oil in a frying pan, spread the turkey pieces and fry for 4-5 minutes. Turn over to the other side, sprinkle with lemon juice and cook for another 4-5 minutes.
Ready-made escalopes pepper and salt to taste and serve on the table, pouring pepper sauce. Decorate with a sprig of parsley.
Enjoy your health!
Calorie content of the products possible in the composition of the dish
- Turkey carcass without skin - 161 kcal/100g
- Turkey II category - 194 kcal/100g
- Sweet pepper - 27 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Sea salt - 0 kcal/100g
