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spanish

Basque Style Turkey and Pepper Piperrada with Fried Potatoes

This pan-fried dish pairs turkey breast with red bell pepper, green bell pepper and potato. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

51 g Protein
63 g Carbohydrates
22 g Fat
12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 173g turkey breast (cut into bite-size pieces) 197 kcal
  • 207g potato (small cubes) 159 kcal
  • 19g olive oil 168 kcal
  • 69g onion (sliced) 28 kcal
  • 104g red bell pepper (sliced) 32 kcal
  • 69g green bell pepper (sliced) 14 kcal
  • 5g garlic (minced) 7 kcal
  • 121g crushed tomatoes 39 kcal
  • 0.86 tsp (2g) smoked paprika 6 kcal
  • 0.43 tsp (1g) salt 0 kcal
  • 0.22 tsp (0g) black pepper 1 kcal

Cooking instructions

  1. potato (small cubes)olive oilsalt
    Toss potato cubes with half the olive oil and a pinch of salt. Pan-fry in a nonstick skillet over medium-high heat 10-12 minutes, stirring, until golden and tender; transfer to a plate.
  2. olive oilonion (sliced)
    In the same pan, add remaining olive oil. Saute onion and bell peppers 6-7 minutes until soft and lightly browned.
  3. garlic (minced)smoked paprikablack pepper
    Add garlic, smoked paprika, and black pepper; cook 30 seconds.
  4. turkey breast (cut into bite-size pieces)salt
    Add turkey pieces and salt; cook 4-6 minutes until browned and cooked through.
  5. potato (small cubes)crushed tomatoes
    Stir in crushed tomatoes and simmer 3-4 minutes until saucy. Fold the potatoes back in to warm through and serve.

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