MINI BELL PEPPER RECIPE RECIPES

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MINI BELL PEPPER LOADED TURKEY "NACHOS" - SKINNYTASTE



Mini Bell Pepper Loaded Turkey "Nachos" - Skinnytaste image

Loaded mini bell pepper nachos – game changer!! These low-carb nachos are loaded with turkey taco meat, cheese and all your favorite nacho toppings!

Provided by Gina

Categories     Appetizer    Dinner    Lunch

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6

Number Of Ingredients 16

olive oil spray
1  lb 93% lean ground turkey
1 clove garlic (minced)
1/4 onion (minced)
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
1 tsp kosher salt
1/4 cup tomato sauce
1/4 cup chicken broth
21 mini rainbow peppers (halved and seeded (about 13 oz seeded))
1 cup sharp shredded Cheddar cheese
2 tbsp light sour cream (thinned with 1 tbsp water)
2 tbsp sliced black olives
1 jalapeno (sliced thin (optional))
chopped cilantro (for garnish)

Steps:

  • Preheat oven to 400F and line a large baking try with parchment or aluminum foil. Lightly spray with oil.
  • Spray oil in a medium nonstick skillet over medium heat.
  • Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and chicken broth, mix well and simmer on medium for about 5 minutes, remove from heat.
  • Meanwhile, arrange mini peppers in a single layer, cut-side up close together.
  • Fill each with cooked ground turkey mixture, then top with shredded cheese and jalapeno slices, if using.
  • Bake 8 to 10 minutes, until cheese is melted.
  • Remove from oven and top with black olives, sour cream and cilantro. Serve immediately.

Nutrition Facts : ServingSize 7 nachos, Calories 187 kcal, CarbohydrateContent 6.5 g, ProteinContent 18 g, FatContent 11 g, SaturatedFatContent 4.5 g, CholesterolContent 62 mg, SodiumContent 418 mg, FiberContent 1 g, SugarContent 0.5 g

MINI BELL PEPPER POPPERS WITH BACON RECIPE | VALERIE ...



Mini Bell Pepper Poppers with Bacon Recipe | Valerie ... image

Provided by Valerie Bertinelli

Categories     appetizer

Total Time 40 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 7

Nonstick cooking spray, for the baking pan
1 pound mini bell peppers 
8 ounces cream cheese, softened 
1 1/2 cups shredded sharp Cheddar 
5 slices crispy cooked bacon, finely chopped 
2 teaspoons finely chopped Fresno pepper 
1 tablespoon milk 

Steps:

  • Preheat the oven to 400 degrees F. Line a large rimmed baking pan with foil and spray lightly with cooking spray.
  • Cut the peppers in half lengthwise and remove the ribs and seeds. Arrange the peppers on the prepared baking pan cut-side up.
  • Mix the cream cheese, Cheddar, bacon, Fresno pepper and milk together in a bowl until very well mixed and soft.
  • Put the mixture into a resealable plastic bag (or a disposable pastry bag) and snip a corner to make an opening a little less than 1/2-inch across. Pipe a line of the cream cheese mixture into each of the peppers (the filling should not fill the whole pepper; it will spread as it cooks).
  • Bake until the peppers are tender and the filling is melted, about 15 minutes. Serve hot.

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