YOUR SOLIN GENERATED RECIPE
Roasted mini bell peppers loaded with savory spiced turkey and finished with a dollop of creamy Greek yogurt for a zesty, high-protein bite.
INGREDIENTS
4.75 oz Ground turkey
8 whole Mini bell peppers
0.25 cup Non-fat Greek yogurt
1 tbsp Nutritional yeast
0.25 tsp Chili powder
0.25 tsp Cumin
0.13 tsp Garlic powder
0.13 tsp Sea salt
0.13 tsp Black pepper
1 tbsp Fresh cilantro
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Slice the mini bell peppers in half lengthwise and remove any seeds to create small vessels for the filling.
In a non-stick skillet over medium-high heat, cook the ground turkey until fully browned and crumbled.
Stir in the chili powder, cumin, garlic powder, sea salt, and black pepper until the meat is fragrant and well-seasoned.
Arrange the pepper halves on the prepared baking sheet and fill each one generously with the turkey mixture.
Sprinkle the nutritional yeast evenly over the stuffed peppers and bake for 6 minutes until the peppers are slightly tender.
Remove from the oven and top each nacho with a dollop of Greek yogurt and a sprinkle of fresh cilantro before serving hot.