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Le Chaudron recipe
Émincé de dinde aux poivrons
Turkey strips with bell peppers
⏱ 25 minServes 4Easy270 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 g (18 oz)turkey cutlets
1red bell pepper
1yellow bell pepper
1onion
2 tbspolive oil
1 tsppaprika
1 pinchsalt
- 500 g (18 oz) turkey cutlets
- 1 red bell pepper
- 1 yellow bell pepper
- 1 onion
- 2 tbsp olive oil
- 1 tsp paprika
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the turkey into thin, even strips and set aside on a plate while you prepare the vegetables.
- Wash the bell peppers, remove seeds and stems, and slice thinly along with the peeled onion.
- Heat the olive oil in the wok over high heat and sear the turkey strips for 2 min.
- Add the sliced onion and peppers, sprinkle with paprika and stir-fry about 5 min over high heat.
- Lower the heat, cover and cook 5 more min so the vegetables soften but keep some crunch.
- Salt lightly, adjust the seasoning and serve hot in shallow bowls.
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