Instructions: Cut 5 red bell peppers in half lengthwise; discard the seeds and membranes.

Place peppers, skin side up, on a foil-lined baking sheet, and flatten with palm of hand.

Broil 3 inches from heat for 12 minutes or until blackened and charred.

Place in a zip-top heavy-duty plastic bag, and seal; let stand 15 minutes.

Peel and discard skins.

Place roasted peppers in food processor; process until smooth. Spoon into a bowl; stir in salt and 1/2 cup melted jelly. Spoon 1 cup of pepper puree into a small bowl, and set aside to serve with cooked turkey.

Place turkey breast on a rack coated with cooking spray, and place rack in a shallow roasting pan. Insert meat thermometer into turkey breast, making sure it does not touch bone.

Brush pepper puree over the turkey. Bake at 325 degrees for 2-1/4 hours; baste turkey with the pepper puree occasionally.

Toss bell pepper strips with remaining melted jelly. Place pepper strips around turkey; bake an additional 30 minutes or until meat thermometer registers 170 degrees.

Cover turkey loosely with aluminum foil, and let stand for 15 minutes before slicing.

Yield: 15 servings (serving size: 3 ounces turkey and 1 tablespoon puree).

NOTES : Garnish with fresh cilantro, if desired. Serve with glazed bell pepper strips and 1 cup reserved pepper puree.

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