A healthier take on a crowd favorite! This recipe is originally from Skinnytaste, but I modified it to make it even easier. Love to make these for dinner, or even as an appetizer for game days.
Recipe below!
Ingredients:
- 1 large bag of mini sweet peppers
- Olive oil
- 2 tablespoons fresh garlic
- 1/2 white onion
- 1 pound ground turkey
- 1 packet taco seasoning
- 1 jar of saucey Salsa (I use Tostitos mild)
- 2 jalapeños
- Shredded Mexican or cheddar cheese (to your liking)
- 1 avocado
- Cilantro (optional)
- Sour cream or plain Greek yogurt (optional)
- Black olives (optional)
Directions:
Preheat your oven to 400. Cover a large baking sheet with parchment paper or foil and lightly spray with non-stick spray. Slice your peppers in half length-wise, remove seeds, and line them up on your baking sheet.
Add some olive oil to a saute pan on medium heat. Add onion and garlic and cook for 2-3 minutes until onion starts to soften. Add ground turkey and cook until fully browned, stirring frequently. Add your taco seasoning and follow directions on back of packet (I typically use half the packet for a pound of meat. I like to save a little to stir into my plain greek yogurt for dipping). Stir in about 1/2-3/4 of the jar of salsa.
Spoon the turkey/salsa mixture into the pepper boats. Add desired amount of jalapeño (don’t forget to remove the seeds!) Sprinkle cheese on top, and place in oven for 10-12 minutes until cheese is melted and peppers soften up a bit!
Remove from oven, top with cilantro/avocado/black olives, and dip in sour cream or greek yogurt!
Enjoy 🙂
