LID recipe: bell pepper taco boats

Recipe card

Servings: 2-4


  • 4 medium bell peppers
  • 1 lb ground beef or ground turkey
  • 1 tb olive oil
  • 1 yellow onion – diced
  • 2 zucchini – diced
  • 2 cups frozen cauli rice
  • 1 avacado – mashed
  • 3 cloves garlic – diced
  • Salt + pepper to taste
  • taco seasoning (see notes to make your own)
  • Toppings: Jalapeño, green onion, cilantro


  1. Preheat oven to 350 F, slice peppers in half from top to bottom and discard seeds
  2. Place peppers hallow side up on baking sheet and bake for 15 min, remove from oven and discard any access liquid
  3. In large skillet add oil, diced onion and garlic, sauté until fragrant
  4. Add in ground beef/turkey and cook until brown
  5. Add taco seasoning, zucchini and cauliflower rice , mix and cook until soft
  6. Spoon taco filling into center of peppers
  7. Bake 15-20 min until peppers are tender
  8. Remove from oven and top with mashed avocado, green onion, sliced jalapeños and/or cilantro!


  • Homemade taco seasoning: 2 tb chili powder, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp red pepper flakes, 1/2 tsp dried oregano, 1 tsp paprika, 1 tbs cumin, 2 tsp non iodized/non sea salt, 2 tsp pepper. Mix all together
  • Add jalapeños, green onion and cilantro to garnish

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