Do you ever miss nachos? I know I do. While I still do enjoy them from time to time, these mini stuffed peppers really help me not even miss the chips!
Ingredients:
1 1b ground turkey
2-3 T southwest seasoning mix (store bought or make your own)
3/4 cup water
1-1/2 lbs mini bell peppers
1 cup cheese
Cilantro Cream Sauce:
1/2 cup greek yogurt
1/2 cup fresh cilantro
1/2 teaspoon minced garlic
2 tablespoons lime juice
Instructions:
Preheat oven to 350 °
1. Slice 1/3 of the pepper off lengthwise, reserving for later use. Seed the peppers.
Chop the reserved peppers finely and set aside.
2. In 10-inch skillet, cook the turkey and chopped peppers over medium-high heat 5 to 7 minutes, stirring occasionally. Once meat is browned stir in southwest seasoning mix and water. Cook over medium heat 5-10, stirring occasionally.
3. Fill each pepper as full as possible with the beef mixture and place on a baking sheet. Bake peppers for 13-15 minutes.
4.While peppers are baking, make the cream sauce. For the cream sauce: In a food processor, pulse the greek yogurt, cilantro, garlic, and lime juice until smooth. Chill in the refrigerator until ready to serve.
5. Remove peppers from oven and top with cheese. Return to the oven for 1-2 minutes or until cheese is melted. Let peppers cool for 10 minutes and top with cream sauce.
Tip:
To dress up the peppers, drizzle the peppers with the cream sauce by placing the sauce in a small plastic bag. Snip the corner off with scissors and drizzle. This is a great make ahead dish and the cream sauce is even better if made the day before so the flavors can blend.
Recipe inspired by: http://www.the-girl-who-ate-everything.com/2014/08/mini-taco-stuffed-peppers.html
