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Grilled Stuffed Turkey Breasts with Spinach, Roasted Red Peppers, and Provolone Cheese

Andie Mitchell
  • minutes
  • Serves 4

INGREDIENTS

4

Turkey breast tenderloins, large

1 cup

Baby spinach

2

Garlic cloves

3 tbsp

Balsamic vinegar

1 tsp

Italian seasoning, dried

1

jar Red peppers, roasted

2 tbsp

Olive oil, extra virgin

4

slices Provolone cheese