Bell Pepper Turkey Nachos

Nachos are always a crowd pleaser. The twist of ground turkey and mini bell peppers rather than tortillas adds more nutrition and flavor. They are also filling enough to be a full meal!

Serving size

8 pepper halves

Makes

4 servings

Prep time: 10min
Cook time: 15min
Total: 25min

Ingredients

3 tablespoons olive oil, divided

½ pounds (227 grams) ground turkey

1 teaspoon tomato paste

¼ teaspoon sea salt

1 teaspoon cumin, ground

1 teaspoon paprika

1 teaspoon oregano, dried

12 ounces mini bell peppers, sliced in half lengthwise, seeded

2 ounces cheddar cheese, low sodium, grated

¼ cup radishes, thinly sliced

1 tablespoon cilantro, chopped

2 tablespoons sour cream

1 tablespoon chives, chopped

Special Equipment

Baking tray

Aluminum foil

Parchment paper

Nutrition Info

Makes: 4 servings  Serving size: 8 pepper halves

Calories

310

Fat

23 g

Saturated Fat

7 g

Trans Fat

<1 g

Cholesterol

77 mg

Carbohydrate

7 g

Sugar

4 g

Fiber

2 g

Protein

20 g

Sodium

212 mg

Calcium

118 mg

Phosphorus

251 mg

Potassium

436 mg

Instructions

  1. Preheat oven to 400°F.
  2. Line a large baking sheet with parchment paper or aluminum foil.
  3. Heat 1 ½ tablespoons of the olive oil in a medium skillet over medium heat.
  4. Cook the ground turkey with the tomato paste, salt, cumin, paprika and oregano until the turkey is fully cooked; about 5 minutes. Remove from heat.
  5. Arrange the mini peppers in a single layer on the prepared baking tray, cut-side up.
  6. Drizzle peppers with remaining 1 ½ tablespoons olive oil.
  7. Fill each pepper with the turkey mixture and top with grated cheese.
  8. Bake in the oven for 8 to 10 minutes.
  9. Remove from the oven.
  10. Top with radish slices, cilantro, sour cream and chives.
  11. Serve immediately on the baking tray or platter.
Recipe Contributed by FamilyCook Productions

For a beautiful presentation, you can gently slide the nachos off the parchment-lined baking tray onto fresh parchment-lined platter or unlined platter.