Bell Pepper Nacho Boats

Tools Used: Perforated Baking Sheet, bonmat or Flexiflat, Round Mold, Heat Resistant Spatula, French Pantry Zesty Mediterranean Herb Blend, French Pantry Sel Gris Salt, Santoku Chef Knife

Ingredients

• 3 bell peppers (assorted colors)

• 1 pound lean ground turkey

• 2 teaspoons FRENCH PANTRY Zesty Mediterranean Herb Blend

• 1/4 teaspoon Sel Gris Salt

• 3/4 cup salsa (no sugar added)

• 1 cup cheddar cheese, shredded

  Directions

• Remove seeds, core, and membrane from bell peppers then slice each one into 4 or 6 vertical pieces where they dip down. Set sliced bell peppers aside.

• Place ground turkey in Medium or Large Round Mold supported by a microwave safe plate, break up, and cover with Octagonal bonmat. Cook in the microwave for 3 minutes. Carefully remove the Octagonal bonmat and break up the turkey. Return to the microwave and cook an additional 1-2 minutes or until cooked through. Drain off any fat by folding the Mold in half.

• Preheat the oven to 375 degrees F. Place the bonmat on a Perforated baking Sheet., or place the Flexiflat supported by the Perforated Baking Sheet. Combine cooked turkey with spices and salsa. Evenly distribute mixture into the bell pepper boats, and top with cheese.

• Bake for 10 minutes or until the cheese is melted and peppers are hot.

* If you are craving tacos and you want to watch the calories, this recipe will do the trick. This can be an appetizer or your fix for Taco Tuesday. Simple, fast, and tastes good too!

You can top the peppers with sliced jalapenos, diced avocado, sour cream, or sliced green onions.