Loaded Mini Sweet Pepper Nachos

1. Wash all produce before preparing your meal.
2. Preheat oven to 400°F.
3. Trim and halve Mini Sweet Peppers lengthwise and remove seeds. Toss in a large bowl with half of the oil. Arrange all halved Mini Sweet Peppers in a single layer on a rimmed baking sheet, cut sides up.
4. Heat skillet over medium-high heat. Cook Shishito Peppers, turning occasionally, until crisp-tender and blistered on all sides (approximately 3 to 5 minutes). Transfer Shishito Peppers to a plate. Lower heat to medium.
5. Using same skillet, heat remaining oil; brown ground turkey, breaking up with a spoon. Add chili powder, salt, and pepper to taste; cook, stirring, for 1 minute. Stir in salsa; cook until mixture is thickened (approximately 3 to 5 minutes).
6. Spoon turkey mixture evenly over Mini Sweet Peppers. Sprinkle evenly with cheese. Bake until Mini Sweet Peppers are crisp-tender and cheese is melted (approximately 12 to 14 minutes).
7. Stir sour cream with just enough water, adding a spoonful at a time, to make a smooth, pourable consistency, about 2 to 3 tablespoons total.
8. Top nachos evenly with Cherry Tomatoes and green onions; drizzle with sour cream. Serve with blistered Shishito Peppers.

Recipe courtesy of Nature Fresh