NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground turkey

5 large Jalapeños

0.5 oz Sharp cheddar cheese

0.5 tbsp Cream cheese

0.5 cup Nonfat Greek yogurt

0.5 tbsp Almond flour

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

0.5 tsp Avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Place a skillet over medium-high heat with the avocado oil and sauté the ground turkey until browned and cooked through, seasoning with half of the sea salt and black pepper.

• 3

  Slice the jalapeños in half lengthwise and use a spoon to scrape out the seeds and white membranes.

• 4

  In a medium mixing bowl, combine the cooked turkey, shredded cheddar cheese, cream cheese, and onion powder until the mixture is well incorporated.

• 5

  Spoon the turkey mixture into each jalapeño half, pressing down firmly, and place them on the prepared baking sheet.

• 6

  Dust the tops of the stuffed peppers with almond flour for a light crust and bake for 15 to 18 minutes until the peppers are tender and the tops are slightly golden.

• 7

  While the poppers bake, prepare the ranch dip by whisking together the Greek yogurt, garlic powder, dried dill, and the remaining sea salt and black pepper in a small bowl.

• 8

  Remove the poppers from the oven and let them cool for 2 minutes before serving with the chilled ranch dip.