Prep Time

Prep Time: 10 Minutes
Cook Time: 10 Minutes
Serves: 6
Serving Size: 7 nachos


  • 1.00 second(s) (0.250g)    olive oil spray
  • 1.00 pound(s) (453.590g)    extra lean ground turkey breast
  • 1.00 clove, minced (3.000g)    garlic
  • 0.25 medium (chopped) (110.000g)    onion(s)
  • 1.00 Tbsp, chopped (14.000g)    cilantro
  • 1.00 tsp (3.100g)    garlic powder
  • 1.00 tsp (2.100g)    cumin
  • 1.00 tsp (3.000g)    kosher salt
  • 0.25 cup (250.000g)    tomato sauce, no added sugar
  • 0.25 cup(s) (240.000g)    fat free, low sodium chicken broth
  • 21.00 pepper(s) (28.333g)    Pero Family Farms® Mini Sweet Peppers
  • 1.00 cup(s) (112.000g)    fat-free shredded cheddar cheese


  1. Preheat oven to 400 degrees F and line a large baking tray with parchment or aluminum foil. Lightly spray with oil.
  2. Spray oil in a medium nonstick skillet over medium heat.
  3. Sauté onion, garlic, and cilantro for 2 minutes, then add ground turkey, salt, garlic powder, and cumin. Cook meat for 4 to 5 minutes. Pour 1/4 cup of tomato sauce and chicken broth and stir. Simmer on medium heat for 5 minutes. Remove from heat.
  4. Slice bell peppers in half and remove seeds. Arrange peppers in a single layer.
  5. Fill each pepper with cooked ground turkey mixture, then top with shredded cheese.
  6. Bake 8 to 10 minutes, until cheese is golden.
  7. Remove from oven and serve immediately.

Additional Notes

*Journal It!* 110 protein calories • 1½ servings vegetables • 1 serving miscellaneous