Bright mini sweet peppers are halved and perfectly crisped in the oven, then piled high with a spicy ground turkey mix, melted Monterey Jack cheese, and fresh cherry tomatoes—finished with a drizzle of creamy sour cream and a side of blistered Shishito peppers.
This bright green pesto-inspired sauce gets its perfectly creamy texture from ripe avocados. It’s not a traditional pesto by any means, but it’s a great way to make a deceptively luxurious sauce without adding any extra oil or cream. Just be mindful that, because of the avocado, this is not the kind of pesto you want to freeze. In fact, make sure to eat this salad within twenty-four hours to avoid (harmless but not very pretty) browning—which shouldn’t be a problem, I’m sure! One last thing: this delicious pesto is completely vegan, so if you’d like the entire recipe to be vegan just omit the mozzarella.
