Loaded Mini Bell Pepper Turkey "Nachos"

Are y'all tired of my healthier recipes?  I hope not!  I will stick mix in some others but with just Chris and me at home - this is how we are eating... most of the time.   However, I was looking through a church cookbook (don't you just love a good church cookbook) that I purchased recently and he spied some full fat, good ol' chicken casseroles and I promised to make one soon.  He even has a tuna casserole from his childhood with crushed potato chips on top that I promised to make. 

We had a teacher birthday lunch last week.  I wanted to take some different and healthier than I normally take.  I have been following Skinny Taste on Instagram and I love her recipes.  I am not doing Weight Watchers but if you are, she includes the points on most of her recipes.

I spied these Loaded Mini Bell Pepper Turkey "Nachos" and thought they would be perfect to try.  I typically make things that don't have to be assembled at the last minute because I can get pretty busy at preschool.  I tried these and I LOVED them.  I had a little leftover enjoyed them for dinner.  I think this could be a staple in my house.  Chris hasn't had them yet but I think he would like them!

Loaded Mini Bell Pepper Turkey "Nachos" (adapted from Skinny Taste)

1 lb 93% lean ground turkey
1 clove garlic, minced
1/4 onion, minced
1 Tbsp chopped fresh cilantro
1 tsp garlic powder
1 tsp cumin
1 tsp kosher salt
1/4 cup tomato sauce
1/4 cup chicken broth
21 mini rainbow peppers, halved and seeded
1 cup sharp cheddar cheese, shredded
2 Tbsp light sour cream, thinned with 1 Tbsp water
2 Tbsp sliced black olives
1 jalepeno, sliced thin (optional)
chopped cilantro, garnish (optional)

Preheat oven to 400.  Line a baking sheet with parchment paper and lightly spray with cooking spray. Spray cooking spray in a a medium skillet over medium heat.  Add onion, garlic and cilantro and saute about 2 minutes - add ground turkey, salt, garlic powder and cumin, cooking for about 4 or 5 minutes or until turkey is cooked through.  Add 1/4 cup tomato sauce and 1/4 cup chicken broth, mix well and simmer on medium for about five minutes.

Meanwhile, arrange pepper halves on parchment lined baking sheet, cut-side up and close together.  Fill each with ground turkey mixture, ten top with shredded cheese and the optional jalepeno slices.  Bake for 8 - 10 minutes or until cheese is melted .  Remove from oven and top with black olives, sour cream and cilantro.  Serve immediately!

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