Ingredients

3 Tablespoons Olive Oil

6 large cloves of Garlic, thickly sliced, then roughly chopped

½ teaspoon Red Pepper Flakes

¾ cup Onion, finely diced

¾ cup Carrot, finely diced

1 ½ cups Red Bell Pepper

1 pound ground turkey

1 teaspoon Salt

½ teaspoon Pepper

¾ cup Marsala wine

1 Tablespoon chopped fresh Parsley

1 Tablespoon chopped fresh Thyme

1 Tablespoon chopped fresh Tarragon

1 ½ cups Chicken Stock

1 ½ cups Tomato sauce

½ cup cream

Peperonata al Tacchino

Yields: 3-3 ½ cups.

Stand the pepper (s) on its end (stem up). Slice down each side just to the right of the core. You will have 4 clean pieces of pepper leaving the stem, core and bottom in one piece to discard. Cut each of the 4 pieces of pepper into ½ inch strips. Cut each strip into ½ inch pieces.

In a large, deep saute pan, heat the oil over medium high heat then add the garlic, red pepper flakes, onion, carrot and bell pepper. Saute until soft, about 5 minutes.

Increase heat slightly. Add turkey, salt and pepper. Saute, breaking meat apart with a wooden spoon, until turkey is just cooked through, about 2 -3 minutes.

Add Marsala wine. Stir well and cook until liquid is reduced by half.

Stir in parsley, thyme and tarragon.

Add tomato sauce and chicken stock. Bring to a boil, and then simmer, for about 20 minutes.

Add cream. Stir and continue to simmer until sauce consistency, for about another 5 - 10 minutes.