Stuffed Turkey Rolls in Tomato Sauce

Peel the garlic and chop into small pieces. Halve bell peppers, remove seeds, rinse and chop into small pieces.

Cut leek lengthwise, rinse under running water and shake dry. Cut 10 pieces (each piece about the length of a rolled turkey cutlet). Cut remaining leeks into small pieces.

Rinse thyme, shake dry, pluck leaves and set aside in a small bowl.

Boil 10 leek pieces in a pot in 350 ml (approximately 1 1/2 cups) of lightly salted, boiling water until they are flexible, about 2 minutes .

Remove the leeks with a slotted spoon and drain. Reserve the cooking liquid in the pot.

Rinse turkey cutlets, pat dry with paper towels and place on a sheet of plastic wrap. Cover with a second layer of plastic wrap and knock a little flat with a meat mallet or a heavy-bottomed pot.

Lightly salt and pepper the turkey cutlets. Spread each with 1 teaspoon mustard, top each with 1 leek piece and season again with salt and pepper. Roll into rolls and secure with toothpicks.

Heat the oil in a deep skillet and fry the turkey rolls on all sides.

Add chopped ​​leek, garlic and tomatoes with their juice. Season with salt, pepper and thyme leaves. Simmer over low heat, covered, for about 30 minutes.