Dinner

Mini Bell Pepper Loaded Turkey "Nachos"

Seasoned lean turkey simmers in tomato sauce with garlic, onion, and cumin until deeply savory, then piles into crisp mini pepper halves. Sharp cheddar melts over the top, finishing with bright cilantro for a juicy, cheesy bite.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Mini Bell Pepper Loaded Turkey "Nachos"
Total
35 min
Prep
15 min
Cook
20 min
Serves
6

Nutrition per Serving

Calories
187
Protein
18g
Carbs
7g
Fat
11g
Fiber
1g
Sugar
1g
Sodium
418mg

Ingredients

  • olive oil spray
  • 1 lb 93% lean ground turkey
  • 1 clove garlic (minced)
  • 1/4 onion (minced)
  • 1 tbsp chopped fresh cilantro or parsley
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • 1 tsp kosher salt
  • 1/4 cup tomato sauce
  • 1/4 cup chicken broth
  • 21 mini rainbow peppers (halved and seeded (about 13 oz seeded))
  • 1 cup sharp shredded Cheddar cheese
  • 2 tbsp light sour cream (thinned with 1 tbsp water)
  • 2 tbsp sliced black olives
  • 1 jalapeno (sliced thin (optional))
  • chopped cilantro (for garnish)

Instructions

  1. Preheat oven to 400F and line a large baking try with parchment or aluminum foil. Lightly spray with oil.
  2. Spray oil in a medium nonstick skillet over medium heat.
  3. Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and chicken broth, mix well and simmer on medium for about 5 minutes, remove from heat.
  4. Meanwhile, arrange mini peppers in a single layer, cut-side up close together.
  5. Fill each with cooked ground turkey mixture, then top with shredded cheese and jalapeno slices, if using.
  6. Bake 8 to 10 minutes, until cheese is melted.
  7. Remove from oven and top with black olives, sour cream and cilantro. Serve immediately.