← All recipes

🍽️ Grilled Peppers with Lemon and Turkey

284 kcal · 30 min · 4 servings

Ingredients

• 400 g bell peppers (1 red, 1 yellow, 2 bell peppers)
• 1 garlic clove
• 0.5 organic lemon
• salt
• pepper
• 2 tbsp balsamic vinegar
• 3 tbsp olive oil
• 0.5 bunch tarragon
• 20 g parmesan (1 piece)
• 80 g smoked turkey breast (sliced)

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Cut the bell peppers in half lengthwise.
3. 3. Remove the seeds and white pith from the halves.
4. 4. Place the pepper halves with the curved side facing up on a baking sheet.
5. 5. Switch the oven to the grill function and preheat it.
6. 6. Grill the peppers in the oven until the skin blisters.
7. 7. Peel the garlic clove.
8. 8. Finely chop the garlic.
9. 9. Rinse the lemon under hot water.
10. 10. Grate the fine zest of the lemon.
11. 11. Squeeze the juice from the lemon.
12. 12. Take the grilled peppers out of the oven.
13. 13. Moisten a kitchen towel with water.
14. 14. Cover the hot peppers with the damp towel.
15. 15. Let the peppers cool down under the towel.
16. 16. Peel the browned skin off the peppers.
17. 17. Cut the peeled peppers into wide strips.
18. 18. Place the pepper strips on a serving plate.
19. 19. Put the lemon juice into a small bowl.
20. 20. Add the grated lemon zest to the bowl.
21. 21. Add the finely chopped garlic to the bowl.
22. 22. Season the marinade with salt and pepper.
23. 23. Add balsamic vinegar to the bowl.
24. 24. Add olive oil to the bowl.
25. 25. Whisk all marinade ingredients together well.
26. 26. Drizzle the marinade over the pepper strips.
27. 27. Let the marinated peppers sit for about 15 minutes.
28. 28. Wash the tarragon.
29. 29. Shake the tarragon dry.
30. 30. Pluck the tarragon leaves from the stems.
31. 31. Finely chop the tarragon leaves.
32. 32. Grate the Parmesan finely.
33. 33. Roll the turkey breast into small rolls.
34. 34. Sprinkle the grated Parmesan over the pepper strips.
35. 35. Sprinkle the chopped tarragon over the pepper strips.
36. 36. Plate the turkey rolls together with the peppers.

Nutrition per serving

• kcal: 284
• Protein: 18 g · Fett/Fat: 19 g · Carbs: 8 g