8jalapeno peppers(halved and seeded and membranes removed (use gloves))
3ounces1/3 less fat cream cheese
1large scallions(green part only, sliced)
1/2ounceshredded sharp cheddar cheese
1/2cupshredded sharp cheddar cheese
chopped scallions and cilantro(for garnish)
2tablespoonssour cream plus 2 teaspoons water(for drizzling)
1/2cuppico de gallo
2tablespoonssliced black olives
Preheat oven to 400F 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 saute 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. Add 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.