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New Twist on Taco Night

Like Mexican but tired of cooking the same thing? Well try these Mini Pepper Turkey Nachos.

  • olive or avocado oil spray

  • 1 lb organic ground turkey

  • 1 clove minced garlic

  • 1/4 onion chopped

  • 1 tbsp chopped fresh cilantro or parsley

  • 1 tsp garlic powder

  • 1 tsp cumin powder

  • 1 tsp kosher salt

  • 1/4 cup tomato sauce

  • 1/4 cup low sodium chicken broth

  • 21 mini rainbow peppers, halved and seeded (about 13 oz seeded)

  • 1 cup sharp shredded Cheddar cheese

  • 2 tbsp light sour cream, thinned with 1 tbsp water

  • 1 jalapeno, sliced thin (optional)

  • chopped cilantro, optional

Preheat oven to 400F. Line a large baking trmay with parchment or aluminum foil. Lightly spray with oil.

Spray oil in a medium nonstick skillet over medium heat. Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and chicken broth, mix well and simmer on medium for about 5 minutes, remove from heat.

Meanwhile, arrange mini peppers in a single layer, cut-side up close together. Fill each with cooked ground turkey mixture, then top with shredded cheese and jalapeno slices.

Bake 8 to 10 minutes, until cheese is melted.

Remove from oven and top with your favorite healthy taco toppings. Adapted from

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