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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Mini Bell Pepper Loaded Turkey "Nachos" Recipe

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This recipe for Mini Bell Pepper Loaded Turkey "Nachos" is from Novato Community Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
olive oil spray
1 lb 93% lean ground turkey
1 clove garlic, minced
¼ onion, minced
¼ cup corn
1 Tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
1 tsp kosher salt
¼ cup tomato sauce
¼ cup chicken broth
21 mini rainbow peppers, halved and seeded (about 13 oz seeded)
1 cup sharp shredded Cheddar cheese
1 jalapeño, sliced thin (optional)
chopped cilantro, for garnish
Directions:
Directions:
Preheat oven to 400º, line a large baking tray with parchment or foil lightly sprayed with oil.

Spray oil in a skillet over medium heat and add onion, garlic, corn, cilantro. Sauté about 2 minutes.

Next, add ground turkey, salt, garlic powder, cumin and cook meat for 4-5 minutes until meat is completely cooked through. Add tomato sauce and chicken broth, mix well and simmer about 5 minutes. Remove from heat.

Meanwhile, arrange mini peppers in a single layer close together with the cut-side up. Fill each with cooked ground turkey mixture, then top with shredded cheese and jalapeño slices, if using. Bake 8 to 10 minutes, until cheese is melted.

Remove from oven and top with cilantro. Serve immediately.

 

 

 

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