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Preheat oven to 500°F and slice red peppers in half lengthwise and remove seeds. Place on a baking sheet with aluminum foil and cook for 15 minutes rotating the tray halfway through. Remove from the oven and wrap peppers in aluminum foil, set aside and let steam for 20 minutes.
- Reduce oven heat to 325°F and place roast on a roasting rack in a shallow dish, rub with olive oil & cook for 3.5 hours or until internal temperature reaches 165ºF/74°C.
- Open the red peppers and remove the skin then proceed to finely dice and set aside.
- When Roast is done, let it sit for a 10 minutes & then slice/dice to your liking. Assemble pitas with hummus, turkey, red peppers, greens and top with feta.
- Store leftover turkey in an airtight contain for up to 4 days. Leftovers can be used with eggs, on a sandwich, on nachos, etc! Enjoy!