YOUR SOLIN GENERATED RECIPE
Crispy Baked Jalapeno Poppers with Ranch
Baked jalapeno halves filled with lean ground turkey and creamy Greek yogurt, served alongside a zesty, herb-flecked ranch dip.
INGREDIENTS
4 oz ground turkey
6 large jalapenos
0.5 cup non-fat Greek yogurt
0.25 tbsp olive oil
0.5 tbsp panko breadcrumbs
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp dried dill
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Slice the jalapenos in half lengthwise and use a small spoon to carefully scrape out the seeds and white membranes.
Heat the olive oil in a skillet over medium-high heat and brown the ground turkey until fully cooked and slightly crispy.
In a medium mixing bowl, combine the cooked turkey with 0.25 cup of the Greek yogurt, the garlic powder, and the onion powder.
Spoon the turkey and yogurt mixture into the hollowed-out jalapeno halves and place them on the prepared baking sheet.
Sprinkle the panko breadcrumbs evenly over the top of each stuffed jalapeno.
Bake for 15 to 20 minutes until the jalapenos are tender and the breadcrumbs have turned golden brown.
While the poppers bake, whisk the remaining 0.25 cup of Greek yogurt with the dried dill, sea salt, and black pepper to create the ranch dip.
Serve the hot poppers immediately with the chilled ranch dip on the side.