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Take breast fillets, rinse. Cut it in the middle without bringing the knife to the end. Unfold the meat into one large layer. Lightly beat the fillet, season with spices, rub them with the meat.
Rinse dill, parsley, spinach. Remove excess stems, chop. Peel the bell pepper from seeds and stalks, rinse, chop finely. Grate semi-hard cheese on a fine grater.
Grease the turkey meat with soft cream cheese, sprinkle with herbs on top, put an even layer of bell pepper, capers, sprinkle with grated cheese. Roll the fillet into a tight roll, tie with culinary thread.

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