Non stick cooking spray 16 oz 99% lean ground turkey 1 clove garlic, minced 1/4 onion, minced 1 tbsp chopped fresh cilantro 1 tsp garlic powder 1 tsp cumin powder 1 tsp kosher salt 1 cup diced tomato ½ pkg GP chicken soup mixed with 4 oz water 21 mini rainbow peppers, halved and seeded (about 13 oz seeded) 4 low fat string cheese sticks shredded 2 tbsp light sour cream or non fat yogurt, thinned with 1 tbsp water 1 jalapeno, sliced thin (optional) Preheat oven to 400F and line a large baking tray with parchment or aluminum foil. Lightly coat with nonstick cooking spray. Add onion & garlic to nonstick skillet and sauté about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook until meat is browned.. Add tomatoes & chicken soup, mix well and simmer on medium for about 5 minutes. Remove from heat. Arrange mini peppers in a single layer, cut-side up & close together. Fill each with cooked ground turkey mixture, then top with shredded cheese and jalapeno slices. Bake 8 to 10 minutes, until cheese is melted. Remove from oven and top with sour cream and cilantro. Makes 8 servings; 2 protein, 1/2 veggie |