John Myers
Turkey Alla Peperonata
The perfect turkey alla peperonata recipe with a picture and simple step-by-step instructions.
- 2 piece Red pepper
- 1 piece Zweibel
- 2 piece Garlic cloves
- 2 tbsp Olive oil
- 1 tbsp Tomato paste
- 1 tsp Paprika powder
- 300 ml Poultry broth
- Salt and pepper for seasoning
- 30 g Butter
- 6 piece Turkey medallions (approx. 60 g each)
- 1 pack Uncle Ben’s Express Rice Risi Bisi
- Wash and quarter the bell peppers, remove the core and cut into pieces. Peel the onions and garlic. Halve the onions and cut into strips. Cut the garlic into small pieces.
- Heat the oil in a saucepan and fry the peppers, garlic and onions vigorously. Then add tomato paste, paprika powder and broth. Mix everything well and season with salt and pepper. Simmer the peppers over low heat with the lid closed for about 20 minutes. Heat the butter in a large pan and fry the turkey medallions in it for about 5 minutes. Turn once and season with salt and pepper.
- Prepare and serve rice according to the instructions on the packet. Arrange the peperonata and the medallions on top.
- Tip 4: If you like, you can garnish everything with fresh marjoram and season the peperonata with a little chilli to taste.
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