YOUR SOLIN GENERATED RECIPE
Crispy Baked Jalapeño Poppers
Baked jalapeños stuffed with a savory turkey and cheddar filling, finished with a golden almond flour crust that adds a satisfying crunch to every bite.
INGREDIENTS
2.5 large jalapeños
4 oz ground turkey
0.33 cup non-fat Greek yogurt
0.5 oz sharp cheddar cheese
1 tbsp almond flour
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp smoked paprika
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Slice the jalapeños in half lengthwise and use a small spoon to carefully scrape out the seeds and membranes.
In a non-stick skillet over medium-high heat, cook the ground turkey until fully browned and crumbled, then drain any excess moisture.
In a medium mixing bowl, stir together the cooked turkey, Greek yogurt, shredded cheddar cheese, garlic powder, onion powder, sea salt, and black pepper until well combined.
Spoon the turkey and cheese mixture generously into each jalapeño half, pressing down to ensure the filling is secure.
In a separate small bowl, whisk together the almond flour and smoked paprika, then sprinkle the mixture evenly over the top of each stuffed pepper.
Arrange the poppers on the prepared baking sheet and bake for 15 to 18 minutes, or until the topping is crispy and the peppers have softened.