INGREDIENTS

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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