YOUR SOLIN GENERATED RECIPE
Crispy Baked Jalapeño Poppers
Baked jalapeño peppers stuffed with seasoned ground turkey and sharp cheddar, finished with a golden almond flour crust that provides a satisfying crunch.
INGREDIENTS
6 oz ground turkey (93% lean)
4 large jalapeño peppers
2 tbsp plain Greek yogurt (0%)
1 oz sharp cheddar cheese
1 tbsp almond flour
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp olive oil
PREPARATION
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
Slice each jalapeño in half lengthwise and use a small spoon to carefully scrape out the seeds and white ribs.
In a non-stick skillet over medium-high heat, cook the ground turkey with garlic powder, onion powder, smoked paprika, sea salt, and black pepper until fully browned and crumbled.
Remove the skillet from the heat and stir in the Greek yogurt and half of the shredded cheddar cheese until a creamy mixture forms.
Spoon the turkey and cheese mixture generously into each jalapeño half, pressing down to ensure they are well-filled.
Top the filled peppers with the remaining shredded cheddar and a light dusting of almond flour for the crust.
Lightly brush the bottom of each pepper with olive oil and arrange them on the prepared baking sheet.
Bake for 15 to 18 minutes until the peppers are tender and the cheese topping is bubbly and golden brown.