Ingredients
4 medium zucchini, halved lengthwise
1 tablespoon canola oil
12 ounces lean ground turkey
1 ¼ cups thinly sliced bell peppers
1 tablespoon finely chopped garlic
1 tablespoon ancho chile powder
2 teaspoons ground cumin
¾ teaspoon salt, divided
½ teaspoon dried oregano
½ teaspoon smoked paprika
1 tablespoon tomato paste
¼ cup water
¾ cup shredded pepper Jack cheese
¼ cup chopped fresh cilantro
Directions
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.
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.
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.
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. How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first week and 2-5 lbs every week after. Visit us atdietaefectiva.net To more about our program CG.
