Protein-Packed Dinner
Sauteed Turkey with Bell Peppers
(1 vote)
(1 vote)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
365
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 365 cal. | (17 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 17.2 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 177 mg | (186 %) | ||
| Potassium | 702 mg | (18 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 280 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 3 Bell pepper (red, green, orange)
- 22 ozs Turkey (breast, cut into strips)
- 2 Tbsps butter
- salt
- freshly ground peppers
- ground paprika
- 3 ozs white wine
- 6 ozs Whipped cream
- 1 bunch marjoram
Preparation steps
1.
Peel onion and chop finely. Rinse bell peppers, remove seeds and white ribs and cut into bite size pieces. Sear turkey in hot butter, season with salt and pepper and remove from pan and keep warm. Braise onions and pepper pieces in remaining butter, deglaze with white wine and pour in the cream. Simmer over low heat for about 8 minutes.
2.
Add turkey strips back into the sauce and heat through. Season with salt and paprika and sprinkle with marjoram leaves.
3.
Serve with rice as desired.
