Ingredients

Directions

• 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

* Recipe makes 6 servings

Nutrition

Serving Size = 7 nachos

• Calories: 187 calories
• Total Fat: 11g
• Carbohydrates: 6.5g
• Sugar: 0.5g
• Protein: 18g​

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• Preheat oven to 400F and line a large baking try with parchment or aluminum foil. Lightly spray with oil.
• 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.
• 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.
• Bake 8 to 10 minutes, until cheese is melted.
• Remove from oven and top with black olives, sour cream and cilantro. Serve immediately.