Turkey with Bell Pepper in Tomato Sauce
Turkey provides complete protein and B vitamins, while bell pepper adds vitamin C and a little fiber. Ghee makes the dish more filling, and tomato paste with apple cider vinegar creates a bright sauce without sugar.
Cut the turkey thigh fillet (150 g) into slices about 0.5 cm thick, and slice the bell pepper (150 g) into strips. Heat ghee (30 g) in a skillet and sear the turkey over high heat for 3-4 minutes per side until browned; transfer the meat to a plate.
Add the bell pepper to the same skillet, reduce the heat to medium, and add tomato paste (5 g), apple cider vinegar (5 g), crushed garlic (5 g), chili pepper (to taste), black pepper (to taste), and sea salt (to taste). Simmer for 5-6 minutes, then return the turkey to the sauce and heat until fully cooked: the juices should run clear and the center of the slices should no longer be pink.
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