Are you craving the bold, zesty flavors of tacos without the carb overload? Get ready to revolutionize your dinner routine with these mouthwatering Low Carb Taco Boats that will make your taste buds dance and your diet goals cheer! Imagine all the delicious taco goodness nestled in a vibrant bell pepper "boat" - packed with protein, bursting with fresh toppings, and so satisfying that you won't even miss the tortilla. This recipe is about to become your new weeknight superhero - quick, easy, and incredibly delicious!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 pound ground turkey
- 1 tablespoon taco seasoning
- 1 cup lettuce, shredded
- 1 cup diced tomatoes
- 1 avocado, sliced
- 1 cup shredded cheese
- 4 large bell peppers, halved and seeded
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the taco boats cook evenly and thoroughly.
- While the oven is heating, prepare the bell peppers. Take 4 large bell peppers and cut them in half lengthwise. Remove the seeds and any white membranes inside to create a hollow boat for the filling.
- In a large skillet, add 1 pound of ground turkey over medium heat. Cook the turkey, breaking it apart with a spatula, until it is browned and cooked through, about 5-7 minutes.
- Once the turkey is cooked, sprinkle 1 tablespoon of taco seasoning over the meat. Stir well to combine, allowing the seasoning to coat the turkey evenly. Cook for an additional 1-2 minutes to let the flavors meld.
- While the turkey is cooking, prepare your fresh toppings. Shred 1 cup of lettuce, dice 1 cup of tomatoes, and slice 1 avocado into thin pieces. Set these aside for assembly.
- After the turkey is seasoned, remove the skillet from the heat. Take the halved bell peppers and place them cut-side up in a baking dish. Fill each bell pepper half with the seasoned ground turkey mixture, packing it in gently.
- Once all the bell peppers are filled, sprinkle 1 cup of shredded cheese evenly over the top of each stuffed pepper. This will create a delicious cheesy layer when baked.
- Cover the baking dish with aluminum foil to help retain moisture during cooking. Place it in the preheated oven and bake for 15 minutes.
- After 15 minutes, carefully remove the foil and return the dish to the oven. Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Once done, remove the taco boats from the oven and let them cool for a couple of minutes. This will make them easier to handle.
- To serve, place the taco boats on a plate and top them with the prepared shredded lettuce, diced tomatoes, and sliced avocado. You can also add any additional toppings you desire, such as sour cream or salsa.
- Enjoy your delicious Low Carb Taco Boats as a healthy and satisfying meal!
Tips
- Choose bell peppers that are firm and have a flat bottom to ensure they sit nicely in your baking dish.
- For extra flavor, consider using a homemade taco seasoning blend instead of store-bought packets.
- Want to make this recipe even more versatile? Try ground chicken or lean beef as alternative protein options.
- Make sure to drain any excess liquid from the meat after cooking to prevent soggy taco boats.
- Prep your toppings in advance to make assembly quick and easy.
- For a spicier version, add some diced jalapeños or a sprinkle of red pepper flakes to the meat mixture.
- These taco boats are perfect for meal prep - they reheat beautifully and make great lunch leftovers!
Nutrition Facts
Calories: 290kcal
Carbohydrates: 12g
Protein: 25g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 85mg
