Turkey Cutlet with Sautéed Peppers and Beans – Haylie Pomroy
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Ingredients
- 4 ounces turkey cutlet
- Sea salt and ground pepper to taste
- 2 cups bell pepper strips
- 1 small shallot, thinly sliced
- 1/2 cup cannellini beans, rinsed
- 1-2 tablespoons fresh parsley leaves
- 1/2 teaspoon red wine vinegar
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