Jalapeno Popper Nachos

Preheat oven to 400°F and line a large baking sheet with nonstick aluminum foil.

Heat a medium nonstick skillet over medium heat and spray with oil. Add onion, cilantro and garlic and sauté about 2 minutes, until soft.

Add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through breaking it up with a spoon. Add the tomato paste and water, mix well and simmer on medium for about 2 to 3 minutes, remove from heat.

Meanwhile, combine cream cheese, cheddar and scallions in a medium bowl. Using a small spoon or a spatula, spoon about 1 teaspoon of the cream cheese filling into the peppers.

Arrange in a single layer, cut-side up close together. Bake until soft, about 12 to 15 minutes. Top with meat and cheese and bake until melted, about 3 minutes more.

Remove from oven and top with Pico de Gallo, olives and drizzle with sour cream. Garnish with cilantro and scallions and serve immediately.