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Prep time 20 minutes. Cook time 25 minutes.

Ingredients

2 Tbsp olive oil
4 2/3 cups sliced onion
5 cups red bell pepper, sliced thinly
1 Tbsp Hungarian sweet paprika
2 large cloves garlic, minced
1 teaspoon hot Hungarian paprika or few dashes cayenne pepper
2 9-oz cans of plum tomatoes with juice, no salt addded
2-3 lbs skinless, boneless turkey breast, cut into large chunks
1 Tbsp Worcestershire sauce
1 Tbsp lemon juice
Freshly ground black pepper to taste
4 oz mushrooms, sliced thinly
4 teaspoons cornstarch
1 1/3 cup plain nonfat yogurt

Method

1 Heat a large non-stick pan on hot, add oil and reduce heat. Sauté onion, red pepper, and paprika for about 7 minutes, until vegetables begin to soften and take on color. Add the garlic during the last 30 seconds of cooking.

2 Squeeze tomatoes to break up. Add turkey and tomatoes to skillet with Worcestershire sauce, lemon juice and black pepper, and continue cooking over medium heat. Add mushrooms and stir. Cover and cook over medium heat for 7 to 10 minutes, until mushrooms are limp and have given off some of their juices.

3 Stir cornstarch into yogurt and add to stew. Cook over low heat, stirring occassionally, until sauce thickens a little. Serve over rice (not pictured).

Serves 6.