YOUR SOLIN GENERATED RECIPE
Crispy Jalapeño Cream Cheese Poppers
Lean ground turkey and creamy Greek yogurt fill spicy jalapeño halves, baked until the golden cheese topping develops a satisfying crunch.
INGREDIENTS
7 oz ground turkey (93% lean)
4 large jalapeños
0.25 cup nonfat Greek yogurt
1 tbsp light cream cheese
0.5 oz sharp cheddar cheese
1 tsp extra virgin olive oil
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the jalapeños in half lengthwise and use a small spoon to carefully scrape out the seeds and white ribs.
Heat the olive oil in a non-stick skillet over medium heat, then add the ground turkey, garlic powder, onion powder, sea salt, and black pepper.
Cook the turkey until fully browned and crumbled, then remove from heat and drain any excess liquid.
In a mixing bowl, combine the cooked turkey with the Greek yogurt and light cream cheese until the mixture is well incorporated.
Spoon the turkey and cheese mixture into the hollowed jalapeño halves, packing it down firmly.
Sprinkle the shredded cheddar cheese evenly over the top of each stuffed pepper.
Place the peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers are tender and the cheese is bubbly and golden brown.