Per serving

Yields: 18 boats | Serving: 2 boats | Calories: 145 | Total Fat: 9g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 50mg | Sodium: 293mg | Carbohydrates: 4g | Fiber: 1g | Sugars: 2g | Protein: 13g

Ingredients

  • 1 pound lean ground turkey
  • 1 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon kosher or sea salt
  • 3/4 cup salsa, no sugar added
  • 1 cup grated cheddar cheese, reduced-fat
  • 3 bell peppers

  • Instructions:

    1. Remove seeds, core, and membrane from bell peppers then slice each one into 6 vertical pieces where they dip down. Set sliced bell peppers aside.
    2. Cook ground turkey over medium-high heat, breaking up as it cooks. Cook until the turkey loses it’s pink color and is cooked through. Drain off any fat. Preheat oven to 375 degrees.
    3. Combine cooked turkey with spices and salsa. Evenly distribute mixture into the bell pepper boats, top with cheese. Bake on a parchment lined baking sheet for 10 minutes or until cheese is melted and peppers are hot.
    4. Remove from the oven and add additional toppings, if desired.

    NOTE: If you prefer much softer bell peppers, add a few tablespoons water to the bottom of a large casserole dish, add filled nachos, cover tightly with foil and bake 15 minutes. Optional ingredients: sliced Jalapeno peppers, diced avocado, fat-free Greek yogurt or sour cream, or sliced green onions.