Ingredients:

1 yellow or orange bell pepper, cut into thin strips
4 (¼-pound) turkey cutlets
1 teaspoon chili powder
¼ teaspoon salt
4 scallions (green part only)

Directions:

Preheat oven to 450°F.

Spread bell pepper strips on baking sheet and lightly spray with nonstick spray. Roast until softened, about 10 minutes. Let cool.

Meanwhile, place cutlets on work surface with long sides facing you. Sprinkle with chili powder and salt; turn cutlets over. Arrange one-fourth of bell pepper strips and scallions across each cutlet and roll up to form 4 rolls. (Ends of scallions and bell pepper strips should protrude from each roll.) Secure rolls with toothpicks.

Spray large cast-iron or ovenproof nonstick skillet with nonstick spray and set over mediumhigh heat. Add turkey rolls and cook until browned on all sides, about 3 minutes. Transfer skillet to oven and roast until turkey is cooked through, about 10 minutes.