18 Tishrei 5782 / Friday, September 24, 2021 | Torah Reading: Sukkot
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Peppers and Turkey Stir-Fry    

Peppers and Turkey Stir-Fry

These sautéed turkey strips with vegetables make an easy and fast dinner. This recipe will become a favorite with the family!



Stir-Fry Time: 10 minutes 

Preparation Time: 10 minutes 

Level of Difficulty: Easy 

Kashrut Type: Meat 



1 lb. turkey cutlets, cut into 1/4-inch strips 

½ teaspoon salt 

¼ teaspoon pepper 

1 tablespoon olive oil, divided 

1 medium-size red bell pepper, seeded and cut into 1/4-inch strips 

1 medium-size yellow bell pepper, seeded and cut into 1/4-inch strips 

1 lb. Swiss Chard stalks, coarsely chopped 

2 tablespoons Balsamic vinegar 

2 tablespoons sugar 



  1. 1. In a medium bowl, toss turkey strips with salt and pepper. 


  2. 2. Heat 2 teaspoons of oil in a large nonstick skillet or wok, over medium-high heat.  


  2. 3. Sauté the turkey in hot oil for 4-5 minutes or until turkey is no longer pink in the center. Do not overcook.

  3. 4. Remove turkey from the pan and set aside. 


  2. 5. Add remaining 1 teaspoon oil to pan and sauté peppers for 2 minutes.  


  2. 6. Gently fold in spinach. 


  2. 7. In a small bowl, combine vinegar and sugar; stir into vegetable mixture. 


  2. 8. Reduce heat to medium and stir-fry mixture 1 to 3 minutes or until vegetables are tender. 


  2. 9. Return turkey to pan and heat well.  


Serve immediately. 


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