Ingredients
Reynolds Wrap Non-Stick Foil
Olive oil spray
½lbground turkey
1clovegarlicminced
2tbsponionchopped, minced
1tbspfresh cilantrochopped
½tspgarlic powder
½tspcumin powder
½tspkosher salt
½tbsptomato paste
2tbspwater
8jalapeno peppershalved, seeded, and membranes removed
3ozcream cheese
1scallionslarge, green part only, sliced
½ozcheddar cheeseshredded sharp
½cupcheddar cheeseshredded sharp
scallions and cilantrochopped, for garnish
2tbspsour creamplus 2 tsp water, for drizzling
½cuppico de gallo
2tbspsliced black olives
Preparation
Preheat oven to 400 degrees F and line a large baking sheet with nonstick aluminum foil.
Heat a medium nonstick skillet over medium heat and spray with oil. Add onion, cilantro, and garlic, and sauté for about 2 minutes, until soft.
Add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through breaking it up with a spoon.
Pour the tomato paste and water, mix well and simmer on medium for about 2 to 3 minutes, remove from heat.
Meanwhile, combine cream cheese, cheddar and scallions in a medium bowl. Using a small spoon or a spatula, spoon about 1 teaspoon of the cream cheese filling into the peppers.
Arrange in a single layer, cut-side up close together. Bake until soft, about 12 to 15 minutes.
Top with meat and cheese and bake until melted, about 3 minutes more.
Remove from oven and top with pico de gallo, olives and drizzle with sour cream. Garnish with cilantro and scallions and serve immediately.
