Turkey Jalepeno Poppers

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Red Onion

  Vegetables - Melissa's

  ½ cup chopped or 80g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ground turkey

  Poultry food products, raw

  8 oz or 228g

• Turkey bacon, unprepared

  8 slice 12 oz pkg or 128g

• Jalapeno peppers

  Raw

  8 pepper or 112g

• Nonfat greek yogurt

  Nonfat, plain

  6 oz or 170g

• Goat cheese

  Soft type

  2 oz or 57g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Dill

  Fresh

  1 tsp or 0.2g

• Pepper

  Spices, black

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

Directions

1. Preheat a grill to 350°F.
2. Warm olive oil in a nonstick skillet over medium-high heat. Sauté the red onion and garlic until softened and lightly browned, 4–6 minutes. Add the ground turkey and cook, breaking it up, until no longer pink; let cool slightly.
3. Slice each strip of turkey bacon lengthwise to make two long, narrow pieces.
4. Halve the jalapeños lengthwise and scrape out the seeds and membranes with a small spoon (wear gloves if sensitive to heat).
5. In a bowl, combine the cooked turkey mixture, Greek yogurt, goat cheese, oregano, dill, black pepper, and salt until evenly mixed.
6. Fill each jalapeño half with the mixture. Wrap a bacon strip around each, positioning them on the grill with the filling facing up so it doesn’t spill.
7. Grill at 350°F, covered, until the jalapeño edges are browned and the bacon is crisp, about 23–25 minutes. Serve hot.