| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
15 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Red bell peppers, 5 medium |
| 1/2 |
t |
Salt |
| 10 1/2 |
oz |
Red pepper jelly, 1 can |
|
|
melted and divided |
| 6 |
lb |
Turkey breast, 1 whole |
|
|
skinned |
|
|
Vegetable cooking spray |
| 1/2 |
lb |
Red bell pepper, 1 medium |
|
|
cut into strips |
| 1 |
lb |
Green bell peppers, 2 |
|
|
medium cut into strips |
| 1 |
lb |
Yellow bell peppers, 2 |
|
|
medium cut into strips |
|
|
Fresh cilantro sprigs |
|
|
optional |
INSTRUCTIONS
Cut 5 red bell peppers in half lengthwise; discard the seeds and
membranes. Place peppers, skin side up, on a foil-lined baking sheet,
and flatten with palm of hand. Broil 3 inches from heat for 12
minutes or until blackened and charred. Place in a zip-top heavy-duty
plastic bag, and seal; let stand 15 minutes. Peel and discard skins.
Place roasted peppers in food processor; process until smooth. Spoon
into a bowl; stir in salt and 1/2 cup melted jelly. Spoon 1 cup of
pepper puree into a small bowl, and set aside to serve with cooked
turkey. Place turkey breast on a rack coated with cooking spray, and
place rack in a shallow roasting pan. Insert meat thermometer into
turkey breast, making sure it does not touch bone. Brush pepper puree
over the turkey. Bake at 325 degrees for 2-1/4 hours; baste turkey
with the pepper puree occasionally. Toss bell pepper strips with
remaining melted jelly. Place pepper strips around turkey; bake an
additional 30 minutes or until meat thermometer registers 170 degrees.
Cover turkey loosely with aluminum foil, and let stand for 15 minutes
before slicing. Yield: 15 servings (serving size: 3 ounces turkey and
1 tablespoon puree). Per serving: 348 Calories; 12g Fat (31% calories
from fat); 37g Protein; 23g Carbohydrate; 106mg Cholesterol; 177mg
Sodium NOTES : Garnish with fresh cilantro, if desired. Serve with
glazed bell pepper strips and 1 cup reserved pepper puree. Recipe by:
Cooking Light, Nov/Dec 1994, page 117 Posted to MC-Recipe Digest V1
#393 by igor@digex.net on Jan 28, 1997.
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