Servings: 4 servings
Calories: 235kcal
Ingredients
- 12 mini bell peppers about 8 oz, halved and seeded; sub: full-size peppers cut into 2-inch boats, raw cucumber cups
- 1 lb ground turkey 93% lean; sub: ground chicken, lean beef, or plant-based crumble
- 1 tbsp avocado oil sub: olive oil, butter, bacon drippings
- 1 tbsp taco seasoning sugar-free; sub: 3/4 tsp each chili powder & cumin + 1/4 tsp smoked paprika
- 1/4 cup water or broth sub: tomato sauce for richer flavor
- 1/2 cup shredded cheddar or jack sub: cotija, feta, or dairy-free shreds
- Optional toppings: diced avocado salsa, sour cream, cilantro; sub: pickled jalapeños, lettuce shreds
Instructions
- Prep the “cups”: Slice each mini pepper in half lengthwise; scoop seeds. Arrange on a platter, cut-side up.
- Cook the turkey: Heat avocado oil in a large skillet over medium-high. Add turkey, breaking it up. Cook 5 min until mostly browned. Sprinkle taco seasoning; pour in water/broth. Simmer 3 min, stirring, until liquid reduces and meat is saucy.
- Fill & melt: Spoon hot turkey mixture into pepper halves. Sprinkle cheese over each. Cover loosely with foil 2 min so cheese melts from residual heat.
- Finish & serve: Add avocado cubes, a dollop of salsa or sour cream, and cilantro.
Nutrition
Serving: 1serving | Calories: 235kcal | Protein: 24g | Fat: 13g
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