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Mini Bell Pepper Loaded Turkey "Nachos"

Makes 6 servings

Macros: 197 cal, fat 11g, carbs 6g, protein 19g, fibre 2g


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.

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.

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