YOUR SOLIN GENERATED RECIPE
Crispy Jalapeño Poppers with Creamy Filling
Lean ground turkey and Greek yogurt fill spicy jalapeño halves, baked until the almond flour topping becomes golden and crisp.
INGREDIENTS
3 oz ground turkey
0.5 cup non-fat Greek yogurt
4 large jalapeño peppers
0.5 oz sharp cheddar cheese
1 tbsp almond flour
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp olive oil
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Heat olive oil in a skillet over medium heat and brown the ground turkey until fully cooked.
Slice jalapeños in half lengthwise and use a small spoon to remove all seeds and membranes.
In a medium bowl, stir together the cooked turkey, Greek yogurt, shredded cheddar, garlic powder, onion powder, salt, and pepper.
Spoon the turkey and yogurt mixture into each jalapeño cavity, pressing down to pack it tightly.
Sprinkle the almond flour evenly over the top of each stuffed pepper.
Bake for 15 to 18 minutes until the peppers are tender and the topping is golden and crispy.