Mini Bell Pepper Loaded Turkey "Nachos"
"Mini bell pepper nachos that will revolutionize your snack game! These delightful low-carb bites are piled high with seasoned turkey taco meat, gooey cheese, and all the classic nacho fixings you love!"
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Ingredients
- olive oil spray
- 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
- 1 cup sharp shredded Cheddar cheese
- 2 tbsp light sour cream
- 2 tbsp sliced black olives
- 1 jalapeno
- chopped cilantro
- 1 clove garlic
- 1/4 onion
- 1 lb 93% lean ground turkey
Instructions
- 1
Begin by setting your oven to 400°F and preparing a large baking sheet with either parchment paper or aluminum foil. Lightly coat the surface with cooking spray.
- 2
In a medium-sized nonstick skillet, add a spritz of cooking oil and heat it over medium flame.
- 3
Toss in the chopped onion, minced garlic, and cilantro, sautéing for approximately 2 minutes. Next, incorporate the ground turkey along with salt, garlic powder, and cumin. Cook the turkey for 4 to 5 minutes, ensuring it is thoroughly cooked. Stir in 1/4 cup of tomato sauce and chicken broth, mix well, and let it simmer on medium heat for about 5 minutes before taking it off the heat.
- 4
While the turkey mixture is simmering, arrange the mini bell peppers on the baking sheet in a single layer, cut-side facing upward, placing them close together.
- 5
Spoon the cooked turkey filling into each mini pepper, then sprinkle shredded cheese on top, along with jalapeño slices if you desire some heat.
- 6
Place the baking sheet in the oven and bake for 8 to 10 minutes, or until the cheese is fully melted.
- 7
Once out of the oven, garnish with black olives, a dollop of sour cream, and a sprinkle of cilantro. Serve right away for the best flavor.