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

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. 

  1.  

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. 

  1.  

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. 

  1.  

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: https://www.skinnytaste.com/mini-bell-pepper-loaded-turkey-nachos/#recipe 

www.pinterest.com/novaphysicianwellness 

Brianna Lawless, MS, RDN

You Might Also Enjoy...

Recipe of the Week 6/27: Garden Tomato Sauce

Yields 12 Servings 8 cups (5 lbs.) peeled, seeded and diced plum tomatoes 2 tablespoons extra virgin olive oil 4 cloves garlic, chopped pinch crushed red pepper flakes 1 1/2 teaspoons kosher salt black pepper, to taste 3 tablespoons chopped basil

Recipe of the Week 6/13: Cilantro Lime Chicken Breast

Ingredients 4 organic boneless skinless chicken breasts, 6 oz each zest and juice of 1 lime, plus 1 lime cut into wedges 1 tbsp olive oil 1/2 cup fresh cilantro, divided 2 cloves minced garlic 1 tsp kosher salt and black pepper, to taste

Recipe of the Week 5/23: Shrimp Salsa

Ingredients: 16 oz cooked peeled shrimp, diced fine 4 vine ripe tomatoes, diced fine 6 tbsp red onion, finely diced 3 tbsp jalapenos, diced fine (more or less to taste) 2 tbsp minced cilantro 2 limes, juice of (or more to taste) 1/2 tsp kosher salt