NUTRITION

SERVINGS

INGREDIENTS

7 oz ground turkey

4 large jalapeño peppers

2 tbsp nonfat Greek yogurt

1 tbsp Neufchatel cheese

2 tbsp almond flour

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup nonfat Greek yogurt

1 tsp fresh dill

1 tsp fresh chives

0.5 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Slice the jalapeño peppers in half lengthwise and use a small spoon to carefully scrape out the seeds and membranes.

• 3

  In a medium skillet over medium-high heat, cook the ground turkey until browned and fully cooked, breaking it into small crumbles as it sears.

• 4

  Transfer the cooked turkey to a mixing bowl and stir in 2 tablespoons of Greek yogurt, the Neufchatel cheese, garlic powder, and onion powder until well combined.

• 5

  Spoon the turkey mixture into the jalapeño halves, pressing down firmly to pack the filling.

• 6

  Place the stuffed peppers on the prepared baking sheet and sprinkle the almond flour evenly over the tops, followed by the sea salt and black pepper.

• 7

  Bake for 15 to 18 minutes until the peppers are tender and the almond flour topping has turned a light golden brown.

• 8

  While the poppers bake, whisk together the remaining 0.25 cup of Greek yogurt, fresh dill, fresh chives, and lemon juice in a small bowl to create the zesty ranch dipping sauce.

• 9

  Serve the warm poppers immediately with the chilled ranch sauce on the side.