INGREDIENTS

INSTRUCTIONS

Brown turkey in large non-stick skillet over medium heat. Gradually add
oregano and black pepper, stirring constantly, followed by onions,
cilantro, garlic, bell pepper and tomatoes. Cook until meat is browned, and
vegetables are soft, about 10 minutes. Cover and simmer 10 minutes. Use as
a topping for rice, pasta or couscous, as a filling for burritos or atop
baked potatoes. Makes 8 servings.
NOTE: To roast pepper using gas stove, wash pepper and place on
long-handled fork. Hold pepper in gas stove flame and turn constantly,
allowing skin to blister and blacken, but not burn or smoke. When skin is
thoroughly blackened, remove pepper from flame and place in paper or
plastic bag and allow to steam 15 minutes. Remove pepper and scrape off
skin with a table knife, then seed and finely chop pepper.
To roast in oven, set oven to broil and place pepper 4 inches from heating
element, turning frequently until skin is blackened. Follow same procedure,
placing pepper in bag, then seeding and chopping.
Per serving: Calories 134 Fat 6.1g Cholesterol 29mg Sodium 552 mg percent
calories from fat 41%
Orange County Register Dallas Morning News 10/9/96 Typos by Bobbie Beers
Posted to MM-Recipes Digest V4 #063 by BobbieB1@aol.com on Mar 3, 1997.

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