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Dinner recipe · from the recipe book

Roasted Pepper Coconut Turkey Stew with Basil

Tender turkey breast simmers in a silky, sweet roasted red pepper and coconut sauce with cannellini beans, zucchini and fresh basil, Italian style with garlic and oregano.

Roasted Pepper Coconut Turkey Stew with Basil

Ingredients

  • 4 medium480 gRed bell peppercut into wide strips
  • 2 tbsp27 gOlive oil
  • 1½ lb680 gTurkey breast, boneless skinlesscut into 1-inch cubes
  • 1½ medium160 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 2 tsp2 gDried oregano
  • ½ tsp1 gCrushed red pepper
  • 1 cup200 gCoconut milk, cannedstirred
  • 1½ cups360 gLow-sodium chicken broth
  • 2 cups354 gGreat northern or cannellini beans, canned, drained and rinsed
  • 2 cups chopped250 gZucchinicut into half-moons
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • ⅔ cup leaves15 gFresh basiltorn
  • 3 tbsp grated20 gGrated Parmesan

Steps

  1. Heat the oven to 450°F (230°C). Toss the bell pepper with one third of the olive oil on a sheet pan and roast 20–25 minutes, until soft and charred at the edges.
  2. While the peppers roast, heat another third of the olive oil in a Dutch oven over medium-high heat. Season the turkey breast with half of the salt and the black pepper, brown it in two batches, about 4 minutes per batch, and move it to a plate.
  3. Lower the heat to medium, add the remaining third of the olive oil and the onion, and cook 5 minutes until soft. Stir in the garlic, tomato paste, oregano and red pepper flakes and cook 1 minute.
  4. Put the roasted bell pepper, coconut milk and half of the chicken broth in a blender and blend until smooth.
  5. Pour the roasted pepper mixture and the remaining half of the chicken broth into the Dutch oven, scraping up the browned bits. Add the turkey with its juices and the great northern beans and simmer, partly covered, 15 minutes.
  6. Add the zucchini and the remaining half of the salt and simmer 8–10 minutes more, until the zucchini is tender and the turkey reaches 165°F (74°C).
  7. Stir in half of the basil, then ladle into bowls and top with the parmesan and the remaining half of the basil.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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