- Preheat oven to 160°C (325°F).
- Mix the cheese, red peppers, lemon zest, herbs, garlic powder, and egg in a small bowl. Set aside.
- Slice open turkey breast, starting at long, thick side, leaving 1 cm (½ inch) intact at the opposite side. Fill with stuffing and then close breast, using toothpicks to secure it. Place turkey breast in a shallow ovenproof dish. Season with pepper. Cover with pancetta slices.
- Bake in the oven for 1 hour, or until a meat thermometer inserted at the thickest point indicates 74°C (165°F) and the meat is no longer pinkish.
ACCOMPANIMENT: Serve with a homemade or commercial black olive tapenade.
VARIATION: Replace the pancetta with slices of bacon.