NUTRITION

SERVINGS

INGREDIENTS

6 oz ground turkey

4 large jalapeño peppers

0.33 cup non-fat Greek yogurt

1 tbsp almond flour

1 tsp garlic powder

1 tsp onion powder

0.5 tsp sea salt

0.5 tsp black pepper

1 tsp dried dill

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

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

• 3

  In a non-stick skillet over medium heat, cook the ground turkey until fully browned and crumbled, then drain any excess liquid.

• 4

  In a medium bowl, combine the cooked turkey with 0.25 cup of the Greek yogurt, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.25 tsp sea salt, and 0.25 tsp black pepper.

• 5

  Spoon the turkey mixture into the jalapeño halves, pressing down firmly, and sprinkle the tops evenly with almond flour.

• 6

  Place the stuffed peppers on the prepared baking sheet and bake for 15-18 minutes until the peppers are tender and the tops are golden brown.

• 7

  While the peppers bake, whisk together the remaining 0.25 cup Greek yogurt, dried dill, lemon juice, and the remaining garlic powder, onion powder, salt, and pepper to create the ranch dip.

• 8

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