12 mini bell peppers (or more)
1/2 lb. Jennie-O Lean Ground Turkey
1/2 pkg. Taco seasoning
1 c. reduced fat shredded cheese
Preheat the oven to 350 degrees. Cut the top 1/3 of the mini peppers off to make the peppers into bowls. Dice the tops of the peppers into small pieces and set aside. In a medium size skillet over medium heat, cook the ground turkey. Add in the taco seasoning. and the chopped peppers and a few tablespoons of water and continue to cook and stir for about 3 minutes. Let the mixture cool slightly. Spoon the meat into the mini peppers and place in a baking dish. Top the peppers with cheese and press down slightly to make sure the cheese doesn't slide off while cooking. Bake in the oven for approximately 15 minutes, until the peppers are slightly soft and the cheese is melted.
For the sauce you could use plain guacamole or drizzle with sour cream. I decided to mix it up and combine 1/2 c. guacamole with a few tablespoons of reduced fat Ranch dressing, until I reached the consistency that I wanted. Add a dollop to the top of each pepper.