Instructions: Brown turkey in large non-stick skillet over medium heat. Gradually add oregano and black pepper, stirring constantly, followed by onions, cilantro, garlic, bell pepper and tomatoes. Cook until meat is browned, and vegetables are soft, about 10 minutes. Cover and simmer 10 minutes. Use as a topping for rice, pasta or couscous, as a filling for burritos or atop baked potatoes.

Makes 8 servings.

NOTE: To roast pepper using gas stove, wash pepper and place on long-handled fork. Hold pepper in gas stove flame and turn constantly, allowing skin to blister and blacken, but not burn or smoke. When skin is thoroughly blackened, remove pepper from flame and place in paper or plastic bag and allow to steam 15 minutes. Remove pepper and scrape off skin with a table knife, then seed and finely chop pepper.

To roast in oven, set oven to broil and place pepper 4 inches from heating element, turning frequently until skin is blackened. Follow same procedure, placing pepper in bag, then seeding and chopping.

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