Turkey rolls with fried peppers and mashed potatoes

Ingredients for 2 servings:

• 4 thin turkey cutlets (approx. 80 g each) or 8 chicken fillets
• 8 slices of bacon
• e.g. cream cheese (e.g. Buko India)
• 1 tomato(s)
• olive oil
• 200 g bell pepper(s) (fried peppers) or pepper
• 1 sprig(s) rosemary
• 2 sprigs of thyme
• 2 cloves garlic
• 300 g potatoes
• 1 m.-sized onion(s)
• 2 tbsp natural yogurt
• 100 g cheese (e.g. Gouda), grated
• e.g. vegetable broth
• Chili flakes (Pul Biber)
• Oregano, dried
• Sea salt, coarse

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel and chop the potatoes. Roughly chop the onion. Cook the potatoes and onion in the vegetable broth for about 20 minutes. Cut the turkey cutlets into 8 long strips. Spread cream cheese on one side of the strips (using a knife) and roll them up. Wrap each one with a slice of bacon (perpendicular to the previous wrapping direction). Grease a baking dish with olive oil. Place the turkey rolls in the baking dish (bacon facing outwards) and place everything in the (not preheated) oven. Set the oven to 180°C (fan). Cut 8 slices from a tomato and top with pul biber, oregano, and some grated cheese. When the oven has reached 180°C, top the rolls with the tomato slices. Return the whole thing to the oven for about another 5 minutes. For the roasted peppers, heat a pan and add olive oil. Once everything is hot enough, add the thyme, rosemary, garlic, and paprika or chili peppers and fry until lightly browned. When the potatoes are tender, drain them, add the yogurt and the remaining grated cheese, and mash. Remove the rosemary and thyme (and garlic, if you don’t like it) from the roasted peppers, sprinkle with coarse sea salt, and serve.