YOUR SOLIN GENERATED RECIPE
Baked Jalapeño Poppers with Bacon
Oven-baked jalapeño halves stuffed with a savory turkey and Greek yogurt filling, topped with crispy bacon and melted cheddar for a smoky, satisfying crunch.
INGREDIENTS
6 oz Ground turkey
0.25 cup Plain Greek yogurt
0.5 oz Sharp cheddar cheese
4 large Jalapeño peppers
2 slice Center-cut bacon
0.25 tsp Sea salt
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Black pepper
1 tsp Fresh chives
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Slice the jalapeño peppers in half lengthwise and use a small spoon to carefully scrape out the seeds and white membranes.
In a non-stick skillet over medium heat, cook the ground turkey with the sea salt, garlic powder, onion powder, and black pepper until browned and cooked through.
Transfer the cooked turkey to a mixing bowl and stir in the Greek yogurt and finely chopped chives until the mixture is creamy and well combined.
Spoon the turkey mixture into each jalapeño half, pressing down slightly to pack the filling.
Top each stuffed pepper with a sprinkle of shredded cheddar cheese and a small piece of the center-cut bacon.
Arrange the peppers on the prepared baking sheet and bake for 15 to 18 minutes until the jalapeños are tender and the cheese is golden and bubbly.
Remove from the oven and let cool for a few minutes before serving warm.