Servings: 6

1 green bell pepper, seeded and cut into thin strips
1 large onion, cut into thin wedges
1 tablespoon olive oil
1 can (14 ounces) Italian plum tomatoes with juice
1 small clove garlic crushed
1 small strip orange rind
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 cup black olives, pitted and halved
1 boneless turkey breast, about 2 pounds
To Taste: salt and freshly ground pepper

Method

Preheat oven to 400 degrees F.
Combine bell pepper, onion, and olive oil together in a baking dish. Bake 10 minutes.
Stir in tomatoes with juice, garlic, orange rind, thyme, oregano, and olives.
Add turkey breast and spoon vegetables over turkey; sprinkle with salt and pepper as desired.
Roast 50 minutes until the internal temperature registers 170 degrees F. Baste with juices every 15 minutes.
Cut into thin slices and serve.