Nachos hack! Replace the chips with colorful, crunchy mini peppers and go easy on the cheese. The lean ground turkey mixture included lots of chunky tomatoes and onions, and the jalapeno slices added heat. And, plain, non-fat Greek yogurt bumps sour cream as a cool topping.
  • Non-stick spray
  • 1-pound lean ground turkey
  • 1 clove minced garlic
  • ¼ cup chopped onion
  • ¼ cup chopped tomatoes
  • 1 tablespoon chopped cilantro
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • ¼ cup tomato sauce
  • ¼ cup chicken broth
  • 20 mini bell peppers, halved and seeded
  • 1 cup shredded cheese, reduced fat Mexican blend
  • 1 thinly sliced jalapeno (optional)
  • ¼ cup plain non-fat Greek yogurt
  1. Preheat oven to 400 degrees F and line a baking tray with parchment or aluminum foil. Lightly coat tray with non-stick spray.
  2. Add onion, garlic and cilantro to a non-stick pan (coated with non-stick spray) and sauté over medium heat for about 2 minutes.
  3. Add ground turkey, salt, garlic powder, cumin and cook until meat is completely cooked through.
  4. Add 1/4 cup of tomato sauce, tomatoes and chicken broth, mix well and simmer on medium for about 5 minutes. Remove from heat.
  5. While turkey mixture is cooking, arrange mini peppers in a single layer on tray.
  6. Fill each pepper half with cooked turkey mixture, then top with shredded cheese and jalapeno slices, if using.
  7. Bake until cheese is melted, approximately 8 to 10 minutes.
  8. Remove from oven and top with yogurt. Serve immediately.