Turkey cutlets with roasted pepper and mozzarella

SmartPoints® value per serving
Total Time
27 min
7 min
20 min
Here’s a different take on turkey: Ultra-thin cutlets are sprinkled with parsley, lemon zest, and garlic, then rolled up with roasted red pepper and mozzarella. Whole roasted peppers from a jar are best here. They're a great convenience food to keep on hand. Look for roasted peppers that are packed in water; not oil. You can roast your own peppers though if you prefer. To make rolling easy, cut each pepper slice so it’s slightly smaller than the cutlet.


Fresh parsley

¼ cup(s), packed, chopped, flat-leaf variety

Garlic clove(s)

1 medium clove(s), minced

Dried rosemary

¼ tsp, crumbled

Lemon zest

1 tsp, finely chopped

Uncooked boneless skinless turkey breast

1 pound(s), cut into four 4 oz pieces

Roasted red peppers (packed in water)

3 oz, about 4 slices

Shredded part-skim mozzarella cheese

½ cup(s)


  1. Preheat the oven to 400°F. Spray a baking dish with olive oil nonstick spray. Combine the parsley, garlic, rosemary, and lemon zest in a small bowl.
  2. Place the turkey cutlets between 2 sheets of wax paper and pound gently to flatten slightly. Remove the wax paper. Rub each cutlet with the parsley mixture, place a red pepper slice on each cutlet, and sprinkle with the cheese. Roll up gently from the wide end and secure the rolls with toothpicks. Place, seam-side down, in the baking dish. Bake until cooked through, about 20 minutes.
  3. Serving size: 1 turkey roll