Low-Carb, High-Protein Ground Turkey Zucchini Boats

Ingredients

• 4 medium zucchini, halved lengthwise
• 1 tbsp canola oil
• 12 oz lean ground turkey
• 1 1/4 cup thinly sliced bell peppers
• 1 tbsp finely chopped garlic
• 1 tbsp ancho chile powder
• 2 tsp ground cumin
• 3/4 tsp salt, divided
• 1/2 tsp dried oregano
• 1/2 tsp smoked paprika
• 1 tbsp tomato paste
• 1/4 cup water
• 3/4 cup shredded pepper Jack cheese
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Arrange zucchini halves cut-side down on the prepared baking sheet. Bake until just tender, about 15 minutes. Let stand until cool enough to handle, about 10 minutes.
2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add turkey and peppers; cook, stirring often, until the turkey is browned and the peppers are mostly tender, 5 to 6 minutes. Stir in garlic, ancho, cumin, 1/2 teaspoon salt, oregano and smoked paprika; cook, stirring constantly, until fragrant, about 1 minute. Add tomato paste; cook, stirring constantly, until the turkey and vegetables are coated, about 1 minute. Stir in water; cook, stirring occasionally, until thickened, about 1 minute. Remove from heat.
3. Carefully scoop out the center from each cooled zucchini half, leaving a 1/2-inch-thick shell. Chop the scooped-out zucchini flesh; stir into the turkey mixture. Arrange the zucchini halves cut-side up on the baking sheet. Sprinkle evenly with the remaining 1/4 teaspoon salt.
4. Stuff about 1/3 cup turkey mixture into each zucchini half. Sprinkle evenly with cheese (about 1 1/2 tablespoons each). Bake until heated through and the cheese is melted, about 8 minutes. Sprinkle with cilantro before serving.