• 1½ tbsp chili powder
• 2 tsp ground cumin
• 1 tsp paprika
• 1 tsp table salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• ¼ tsp cayenne pepper
• 12 oz uncooked 99% fat-free ground turkey breast
• ½ cup water
• 1 tbsp apple cider vinegar
• 1½ tsp unpacked light brown sugar
• 21 sweet mini baby bell peppers, halved and seeded
• 1¼ cup 50% reduced fat sharp cheddar cheese, shredded
• 2 small Jalapeño peppers, thinly sliced (optional)
• 8 olives, large canned ripe black olives, thinly sliced
• ¼ cup light sour cream
• 4 tbsp cilantro, chopped

1. Preheat oven to 425°F. Line a large rimmed baking pan with parchment paper.
2. To make turkey seasoning, in a small bowl, mix together chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano and cayenne (or swap in taco seasoning); set aside.
3. Place turkey in a large nonstick skillet over medium heat; cook, breaking apart meat with back of spoon, until no longer pink, 4-5 minutes. Sprinkle turkey with seasoning mixture and stir in water; reduce heat to medium-low and simmer, stirring occasionally, until most of liquid is absorbed, 5-10 minutes. Stir in vinegar and sugar; simmer 2-3 minutes more.
4. Arrange pepper halves, cut-side up, in a single layer on prepared pan.
5. Evenly divide turkey mixture among peppers and sprinkle with cheese; top with jalapeno slices, if using.
6. Bake until heated through and cheese is melted, 8-10 minutes.
7. Remove from oven; top with olives, sour cream, and cilantro. Serve immediately.
8. Serving size: 7 delicious nachos!