TURKEY BREAST WITH RED-PEPPER STUFFING

1 (4 pound) boneless turkey breast
1 (7 ounce) jar roasted red bell peppers
3 1/2 tablespoons margarine or butter
1 large onion, chopped
3 garlic cloves, minced
3/4 teaspoon dried basil
Salt and freshly ground pepper to taste
1 cup whole-grain bread crumbs, toasted
1 tablespoon chopped fresh parsley

Preheat oven to 425 degrees F.

Remove tenderloins from turkey breast and reserve for another use. (These two long, thin sections of meat are found on the underside of the breast. They should separate easily with the help of a small paring knife.) Lay turkey breast flat on work surface and lightly pound to an even thickness with meat mallet. (Or cover meat with plastic wrap and lightly pound with underside of heavy skillet.) Drain peppers, pat dry and set aside.

Melt 1 tablespoon margarine in large skillet over medium heat. Add onion and cook 2 minutes or until softened.

Add garlic and basil, and cook 1 minute.

Remove from heat and add salt, pepper, bread crumbs and parsley. Mix until blended and spread over pounded turkey breast. Cover with peppers. Roll up breast like a jelly roll, starting with a long side, and tie with string in several places. Place in roasting pan and rub with remaining margarine.

Place in oven, reduce heat to 350 degrees F and roast, basting occasionally with pan drippings, 2 hours or until meat thermometer registers 170 degrees F or juices run clear when turkey is pierced with skewer. Remove turkey from pan. Let stand 10 to 15 minutes before slicing.

Servings: 10-12
Source: The Everyday Turkey Cookbook by Franki Papai Secunda