TURKEY TACO STUFFED ZUCCHINI BOATS

INGREDIENTS:

-4 ZUCCHINIS

-1 LB LEAN GROUND TURKEY

-1/4 CUP RED ONION, CHOPPED

-1/3 CUP RED BELL PEPPER, CHOPPED

-1/3 CUP YELLOW BELL PEPPER, CHOPPED

-1 JALAPENO (SEEDED AND CHOPPED)

-SHREDDED MEXICAN BLEND CHEESE

-PACKET TACO SEASONING

-OLIVE OIL

-SALT/PEPPER

(ADDITIONAL TOPPINGS OPTIONAL - I USED CHOPPED TOMATO AND GREEN ONION)

INSTRUCTIONS:

1. Preheat oven to 400 degrees. Cut ends off zucchini, cut in half and use a small metal spoon or knife to scoop out the insides. This step is actually very easy. Just leave the zucchini about 1/2 inch thick so that they are not too thin.

2. Line a glass baking dish (I used 9x13) with zucchini boats, drizzle with olive oil. Season both sides with salt and pepper, leaving skin side down. Bake uncovered for 20 minutes.

3. While the zucchini boats are baking, cook turkey in a medium size pot or skillet over medium high heat until fully cooked, drain. Add back to pot and add 1 cup of water and packet of taco seasoning. Let turkey cook down until mostly all of the water has evaporated. Put seasoned meat in a separate container and set aside. In the same pot add 1-2 tablespoons of olive oil. Add onion, red/yellow pepper and jalapeño. Sauté over medium heat for 5-7 minutes until soft. Season with salt and pepper.
Add vegetables to cooked turkey meat.
4. Take boats out of the oven and stuff them with meat and veggie mix. Sprinkle with shredded Mexican blend cheese and broil on high for 3-5 minutes until cheese is melted.
5. Top with anything you'd like!!

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