Grilled Stuffed Turkey Breasts with Spinach, Roasted Red Peppers, and Provolone Cheese
Not only were these grilled stuffed turkey breasts absolutely delicious, they were simple to prepare and made for a perfect summery meal, too.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 4 servings
- 4 large turkey breast tenderloins
- 3 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves minced
- 1 teaspoon dried Italian seasoning or a mix of dried basil and oregano
- 1 cup baby spinach
- 1 jar roasted red peppers in water
- 4 slices provolone cheese
In a small bowl, whisk the balsamic vinegar, olive oil, garlic, and Italian seasoning. In a large sealable plastic bag, combine the turkey breasts and the marinade. Press as much air as you can from the bag, seal it, and toss a few times to coat the turkey breasts in the marinade. Refrigerate for at least 30 minutes and up to 8 hours.
Remove the turkey breasts from the marinade and lay on a cutting board. Slice into each breast lengthwise, taking care not to cut all the way through, and open it like a book. Layer one side of each turkey breast with spinach leaves, roasted red peppers, and a slice of provolone cheese.
Preheat your gas grill over medium-high flames. Grill the turkey breasts, covered, until well-browned on both sides and they reach an internal temperature of 165 degrees F, 6-8 minutes per side. Serve.