These taco boats are full of flavor, low carb, low sodium, and high in protein. Mini sweet peppers are used in place of carb filled tacos, giving an extra boost of vitamins without all the carbs.
This will become your favorite lunchtime meal prep.
Who says you can’t have tacos every day?
Perfect Lunchtime Meal Prep
The first time I made these, I realized it was not only a great dinner idea, but they tasted great when I ate the leftovers the next day!
I even tried a couple of the taco boats cold the next day and really liked them. In fact, I don’t even re-heat them when I eat them for lunch anymore.
As you could tell in my turkey sausage article, I like to eat many leftovers cold. To me, it tastes better and I don’t have to mess with a microwave.
So now I make these often at the beginning of the week and just eat 4 or 5 of them throughout the week when I get hungry at lunchtime. With protein and fiber in it, it’s the perfect combination to fill you up!
Tacos aren’t for Tuesdays anymore. These babies are perfect for every day.
Want to know a secret?
These are really good for you!
These are not only low sodium, low carb, and high in protein, but it is filled with awesome nutrients too!
Based on a 2,000 calorie diet, these have small amounts of every single vitamin and mineral. However, this is what it has most of:
- 33% Vitamin A
- 602% Vitamin C
- 20% Calcium
- 19% Copper
- 33% Phosphorus
Take a look at that Vitamin C number! The mini sweet peppers are LOADED with Vitamin C, which gives your body a boost in antioxidants to fight off damaged cells!
How Do The Nutrients in These Taco Boats Help My Body?
The vitamins and minerals this has the most of work together to help your body the following ways:
(This list is in order of how it helps your body the most)
- Forming and strengthening skin and bones
- Immune Function
- Tissue Formation
- Hormone Function
- Energy Booster
These functions all work to repair your body from damage! How neat is that? I think we could all use that!
Taco Boats Tips and Tricks
When you cut the mini sweet pepper, you would need to cut it on the top, longways, and just cut a little bit out. You don’t want to cut them in half because then the filling will fall out. It should still be slightly rounded at the top, creating a “scoop” effect.
I also highly recommend to leave the stems on. I learned this the hard way.
My husband and I tried it cutting the stems off, and found after cooking, there was a big giant mess on the pan after cooking because the filling all fell out!
I also found leaving the stems on makes them much easier to eat. This is because you can hold the stem while eating it and it easily pulls off when you take a bite.
I am very big on saving money and time by using many of the same ingredients each week for my meals. I talk about this a lot in Eating Healthy on a Budget.
So here are some recipes that use some of these same ingredients you can make the same week you make this recipe:
These taco boats are full of flavor, low carb, low sodium, high in vitamins and minerals, and high in protein. The mini sweet peppers give a boost in flavor and lessens the carbs, and also makes this a great meal prep! Who says you can’t eat tacos everyday?
20 Organic Mini Sweet Peppers
1/2 LB Extra Lean Ground Turkey (98% or above, I use Farm to Family Brand)
2 oz Organic Valley Cream Cheese
1/2 cup Organic Valley Sour Cream
2 Organic Tomatoes Diced( I use On the Vine tomatoes for this recipe)
1/4 Organic Yellow Onion (Diced)
1/3 cup Horizon Organic Shredded Cheddar Cheese
2 tsp Chili Powder
1/4 tsp Ground Cumin
1/4 tsp Black Pepper
- Preheat oven 375 degrees
- Dice onion and tomatoes, removing watery middles of the tomatoes. Set tomatoes aside.
- Heat extra large nonstick skillet on medium heat (I use the jumbo cooker in this set)
- Cook onions for about a minute.
- Add turkey and cook until done, stirring onions in with the turkey often (extra lean versions turn white when done). Draining also not required for extra lean versions.
- Mix together seasoning in a small bowl and stir in with turkey and onions.
- Add cream cheese, sour cream, and tomatoes. Stir consistently on medium heat until all blended and cream cheese is completely melted.
- Set aside and allow to thicken a little while you prepare the sweet peppers
- Cut off very top of mini sweet peppers along its length (see featured image). Do not cut in half! Only the very top. Leave on stems. Sweet peppers should still be rounded into a scoop towards the top opening.
- With a spoon, put about a spoonful of the turkey filling in each one, setting them on an oven safe pan after each one has been filled.
- Once all have been filled, sprinkle cheddar cheese on top of each one.
- Place in oven and cook for about 30-40 minutes, depending on how soft you want the sweet peppers. I usually do 40 minutes, because I like mine extra soft.
- Once done, take out of oven and allow to cool for about 5-10 minutes
It helps if you identify the flattest part of each sweet pepper before cutting it. Once you identify the flattest part, make your cut on the exact opposite side, so the sweet peppers lay upright on the pan.
Nutrition information is based on the brands and ingredients I used. Different brands may have different nutritional information.
- Category: Dinner
- Method: Stove top and Oven
- Cuisine: Mexican
- Serving Size: 5 Pieces
- Calories: 301
- Sugar: 8g
- Sodium: 234mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 79g
Keywords: dinner ideas, healthy meal prep, taco bites, low carb tacos, low sodium tacos, tacos, low sodium, low carb, oven baked, mini sweet peppers, lunch ideas