Ingredients

• 1 pound lean ground turkey
• 1 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher or sea salt
• 3/4 cup salsa, no sugar added
• 1 cup grated cheddar cheese, reduced-fat
• 3 bell peppers

Directions

• 1. Remove seeds, core, and membrane from bell peppers then slice each one into 6 verticle pieces where they dip down. Set sliced bell peppers aside.
• 2. Cook ground turkey over medium-high heat, breaking up as it cooks. Cook until the turkey loses it's pink color and is cooked through. Drain off any fat.
• 3. Preheat oven to 375 degrees.
• 4. Combine cooked turkey with spices and salsa. Evenly distribute mixture into the bell pepper boats, top with cheese.
• 5. Bake on a parchment lined baking sheet for 10 minutes or until cheese is melted and peppers are hot. Optional ingredients: sliced Jalepeno peppers, diced avocado, fat-free Greek yogurt or sour cream, or sliced green onions.
• 6. NOTE: If you prefer much softer bell peppers, add a few tablespoons water to the bottom of a large casserole dish, add filled nachos, cover tightly with foil and bake 15 minutes.

Photos