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Recipe of the Week 6/6: Mini Bell Pepper Loaded Turkey Nachos


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 



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. 


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. 


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. 


Remove from oven and top with black olives, sour cream and cilantro. Serve immediately. 

Meal Plan Check Boxes: 

2 Proteins 

2 Fats 

1 Vegetable 

Nutritional Facts: Serving: 7 nachos, Calories: 190, Carbohydrates: 6.5g, Protein: 18g, Fat: 11g, Saturated Fat: 4.5g, Cholesterol: 62mg, Sodium: 418mg, Fiber: 1g, Sugar: 0.5g 

Adapted From: 

Brianna Lawless, MS, RDN

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