Turkey Stew with Bell Peppers and Carrots

Ingredients

• Turkey Breast150 g
• Carrot1/2 medium (30 g)
• Garlic1 clove (3 g)
• Tomato1 count (130 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   Make a cross-shaped cut at the top of the tomato of approximately one finger deep.

2. 2

   Step 2

   Place the tomato in a pot of boiling water and boil for 5 minutes. Next, remove and blend to make the sauce.

3. 3

   Step 3

   Heat the oil in a pot over high heat. Cut the turkey into bite-size pieces and season with salt and pepper.

4. 4

   Step 4

   Once heated, add the turkey and brown on both sides. This will take 3-4 minutes.

5. 5

   Step 5

   Meanwhile, peel the carrot and dice it. Separately, chop the bell pepper together with the garlic.

6. 6

   Step 6

   Once the turkey breast is browned, lower the heat to medium and add the bell pepper and garlic. Stir-fry for about 3-4 minutes.

7. 7

   Step 7

   Then add the carrot and the blended tomato.

8. 8

   Step 8

   Boil for about 6 minutes until the carrot is tender and most of the liquid has evaporated.

9. 9

   Step 9

   When desired, remove from heat and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Turkey Stew with Bell Peppers and Carrots can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.