Sweet Peppers and Swiss Chard Turkey Stir-Fry
 
1 pound turkey tenderloins, cut into 1/4-inch strips
1/2 Teaspoon salt
1/4 Teaspoon freshly ground black pepper
1 Tablespoon olive oil, divided 
1 Medium red bell pepper, seeded & cut into 1/4-inch strips 
1 Medium yellow bell pepper, seeded & cut into 1/4-inch strips 
1 Pound Swiss chard, stalks removed & coarsely chopped 
2 Tablespoons balsamic vinegar 
2 Tablespoons sugar 
  
In a medium bowl, toss turkey strips with salt and pepper. 
Heat 2-teaspoons oil over medium-high heat. Saut turkey in hot oil for 4 to 5 minutes or until turkey is no longer pink in the center. Do not over cook. Remove turkey from the pan and set aside. 
Add remaining 1-teaspoon oil to pan and saut peppers for 2 minutes. Gently fold in Swiss chard. 
In a small bowl, combine vinegar and sugar; stir into vegetable mixture. Reduce heat to medium and stir-fry mixture 2 to 3 minutes or until vegetables are tender. 
Return turkey to pan and heat well. Serve immediately.