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Ingredients
Turkey Roulades with Pepper Filling
- Ingredients
- 4 Turkey cutlets (À 140 g)
- 1 red Bell pepper
- 1 green Bell pepper
- 1 garlic clove
- 1 Tbsp spicy Mustard (20 g)
- salt
- peppers
- 1 tsp dried herbes de Provence
- 4 tsps olive oil
- 1 stalk oregano
Rinse the meat under cold water, pat dry and place between 2 layers of waxed paper. With a meat mallet or the bottom of a skillet, pound the cutlets to 1/4-inch thickness.
Rinse the peppers, halve lengthwise, remove seeds and white ribs and cut into strips. Peel garlic and chop finely.
Spread the mustard on one side of each cutlet and top with pepper strips. Sprinkle with the garlic and season with salt and pepper. Roll the cutlets up and sprinkle with the herbes de Provence, season with salt and pepper.
Preheat the oven to 200°C (approximately 390°F).
Place the rolls seam side down on 1 piece of parchment paper and sprinkle with 1 teaspoon olive oil. Fold the paper over on all sides so that everything is properly closed. Place on a baking sheet and bake 20 minutes.
Meanwhile rinse the oregano, shake dry and tear into 4 pieces. Open the packet before serving and garnish the rolls with oregano.
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |