Paleo Mini Pepper Nachos

• Gluten free

• Meat

  • 1 lb Ground turkey

• Produce

  • 2 tbsp Cilantro, fresh
  • 1/2 tsp Garlic powder

• Condiments

  • 1/2 cup Salsa, organic

• Baking & Spices

  • 1 tbsp Chili powder
  • 2 small packages Peppers, mini
  • 1 pinch Salt

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 1/4 cup Cheese

Found on pancakewarriors.com

Description

Ingredients

• 2 small packages mini peppers (organic if possible) or one large package
• 1 pound ground turkey (or lean grass fed beef)
• ½ tsp. garlic powder
• 1 tsp. ground cumin
• 1 tbs. chili powder
• ½- 1 cup organic salsa
• pinch salt
• 2 tbs. chopped fresh cilantro
• ¼-1/3 cup shredded cheese (optional)

Directions

• Preheat the oven to 400F.
• Slice the peppers length wise, then remove the stem and seeds. Place on a baking sheet that has been lined with foil or parchment paper for easy clean up (spray with coconut oil to ensure they dont stick - not required but recommended).
• Place peppers in the oven for 12 minutes.
• Place a large skillet over medium heat. Spray the skillet with coconut oil (or add ½ tbs. coconut oil and allow to melt). Add ground turkey and allow to cook through, breaking up the turkey into small pieces.
• Cook about 7 minutes, until no longer pink in any place.
• Add the garlic powder, cumin, chili powder, organic salsa and pinch of salt. Allow to cool slightly while waiting on peppers to finish.
• Stuff the peppers with a small spoon once they come out of the oven. Top with grated cheese (optional) or just sprinkkle with chopped fresh cilantro.
• If you add the cheese, turn on the ovens broiler. Place the nachos under the broiler for 2 minutes (use foil to line the baking sheet with if you are going to use the broiler).
• Serve hot or at room temperature.