Bell Pepper Nachos

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  ½ medium or 55g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Chili powder

  Spices

  1 tsp or 3g

• Paprika

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Garlic powder

  Spices

  ½ tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Red bell pepper

  Sweet, raw

  2 large (2-1/4 per pound, approx 3-3/4" lo or 328g

• Mexican cheese

  Blend, reduced fat

  1 cup, shredded or 113g

• Sour cream

  Reduced fat, cultured

  ½ cup or 121g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Tomatoes

  Red, ripe, raw, year round average

  ½ cup, chopped or sliced or 90g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Preheat the oven to 400° F and line a baking sheet with parchment paper for easier cleanup.
2. Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, 2-3 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds.
4. Add the ground turkey, breaking it up as it cooks, until no longer pink. Drain excess fat if needed.
5. Season the turkey with chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Cook 1 minute more to bloom the spices, then remove from heat.
6. Halve the bell peppers, remove seeds and membranes, then cut into wide scoop-like pieces. Arrange cut-side up on the baking sheet.
7. Spoon the turkey mixture over the pepper pieces and top evenly with the shredded Mexican cheese.
8. Bake until the peppers are just tender and the cheese is fully melted, 5-10 minutes.
9. Top with sour cream, avocado, tomatoes, scallions, and cilantro. Serve right away.