Ingredients:

  • 8 medium Anaheim peppers (approx. 1.5 lbs / 680g)
  • 1 tbsp olive oil
  • ½ tsp sea salt
  • 8 oz Neufchâtel or low-fat cream cheese, softened
  • ¼ cup plain Greek yogurt
  • ½ cup shredded sharp cheddar cheese
  • ¼ cup finely diced green onions
  • ½ tsp garlic powder
  • ¼ tsp smoked paprika
  • ¼ tsp black pepper
  • 8 oz lean ground turkey or lean Italian sausage, pre-browned and drained

Instructions:

  1. Cut each Anaheim pepper in half lengthwise. Use a spoon to scrape out the seeds and white membranes.
  2. Pat the inside of each pepper half with a paper towel to remove excess moisture.
  3. Lightly brush the exterior of the peppers with olive oil and sprinkle with sea salt.
  4. In a mixing bowl, beat the softened cream cheese and Greek yogurt until smooth and aerated.
  5. Stir in the shredded cheddar, diced green onions, garlic powder, smoked paprika, and black pepper.
  6. Fold in the pre-browned and drained lean ground turkey or sausage until evenly distributed.
  7. Spoon the mixture generously into each pepper half, filling to the brim but avoiding overflow.
  8. Place peppers on a parchment-lined baking sheet in a single layer.
  9. Roast at 400°F for 20 minutes until the peppers are blistered and the filling is bubbly.