I’m not sure why, but finger foods make me really happy. Maybe it’s the small portion sizes that make me feel like I’m eating way more than I really am, or maybe I’m just a kid at heart who likes to play with her food. Either way, I love anything small I can eat a lot of.
I also love anything that is Mexican-inspired. Mexican food is one of my favorite types of food, so I find myself using a lot of spices like cumin, garlic, onion, and even chili powder.
One thing I can’t do anymore however, is put cheese on any of my beloved Mexican food. I find this to be a difficult thing with most Mexican-inspired dishes. They just seem to scream for cheese of some kind!
But I soon realized that it’s really just about making things “stick together”. Cheese is like glue in many ways, especially with a dish that has a crumbly texture such as ground meat. So instead of using cheese for this one, I simply mixed in a portion of guacamole and it worked perfectly!! Plus the flavor was to die for. YUM!!!
And just a side note, these delicious mini peppers are the perfect “chip” for any type of low carb dip you might want to serve. They went perfectly with my Low Carb Guacamole recipe!! (Which you will also need for this recipe)
I will say that the serving size on these is highly generalized. Chances are, you will get more than 16 oz. of stuffed peppers out of this. I had to guess on the final yield due to an unfortunate incident with my peppers. You will most likely get data that is very different than mine if you enter this in a calculator with the final number of peppers you end up with. So definitely figure your own data on this one. This makes a lot of peppers!
- 1/4 cup light-flavored oil
- 1 lb. ground turkey
- 1 tsp. ground cumin
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1/4 cup fresh, chopped ciilantro + extra for garnish (optional)
- 1/2 batch low carb guacamole recipe (link above - approx. 1/2 cup)
- 1 (16 oz.) bag mini peppers, washed, cut in half and de-seeded
In a large skillet, warm the oil and add the ground turkey.
When the meat begins to brown, stir in the cumin, garlic powder and onion powder.
Once the meat is completely cooked, quickly stir in the cilantro (if using) and allow to cool for about 10 minutes.
Stir in the guacamole to form the filling for your peppers.
Using a small spoon, fill the peppers and sprinkle the tops with a bit of extra, fresh, chopped cilantro.
Nutrition Data According To MyFitnessPal.com
(Data may not be totally accurate – Includes cilantro)