Pepper and Turkey Stir Fry

Culinary Setting
Boneless Breast


1 lb TURKEY CUTLETS, cut into 1/4-inch strips

1/2 tsp salt

1/4 tsp black pepper

1 tbsp olive oil, divided

1 Medium red bell pepper, seeded and cut into 1/4-inch strips

1 Medium yellow bell pepper, seeded and cut into 1/4-inch strips

1 lb spinach, stalks removed & coarsely chopped

2 tbsp balsamic vinegar

2 tbsp sugar


In a medium bowl, toss turkey strips with salt and pepper.

Heat 2 teaspoons oil in a large nonstick skillet or wok, over medium-high heat. Sauté turkey in hot oil 4 to 5 minutes or until turkey is no longer pink in the center. Do not over cook. Remove turkey from the pan and set aside.

Add remaining 1 teaspoon oil to pan and sauté bell peppers for 2 minutes. Gently fold in spinach.

In a small bowl, combine vinegar and sugar; stir into vegetable mixture. Reduce heat to medium and stir-fry mixture 2 to 3 minutes or until vegetables are tender.

Return turkey strips to pan and heat well. Serve immediately.

Nutrition Facts

Total Calories 211

Total Fat 4 g

% Daily Total Fat 17

Cholesterol 70 g

Sodium 552 mg

Total Carbohydrates 13 g

Protein 30 g