
A light and satisfying Tex-Mex snack that swaps chips for bell pepper boats, packed with seasoned turkey, salsa, and melty reduced fat cheese.

This recipe is all about keeping the joy of loaded nachos while trimming the calories and carbs without losing flavor. I first developed these skinny bell pepper nacho boats during a week when our usual game day snacks were leaving us sluggish. I wanted something that still felt indulgent and shareable and that could be assembled quickly. The result is a bright and crunchy vessel made from bell peppers filled with savory seasoned turkey salsa and topped with gooey reduced fat cheddar. They are lively to look at and easy to eat which makes them perfect for casual gatherings.
I discovered how well bell peppers can mimic a chip style experience when sliced vertically and slightly roasted so they soften but retain structure. The texture contrast between the crisp pepper and the tender seasoned turkey is what keeps everyone coming back for more. They are warm and comforting yet light enough to serve as an appetizer or a snack. Over the years I have made these for small parties, weeknight dinners, and meal prep days where quick reheating is required. The family reaction has always been the same, they clear the tray quickly and ask for the recipe.
In my experience these boats travel well to potlucks and always earn compliments for being both colorful and flavorful. My partner especially appreciates that we can serve a large platter without the guilt of chips and that everyone can see exactly what they are eating. They have become a staple for casual get togethers and a regular feature in my make ahead rotation.
My favorite aspect is how adaptable this idea is. I often double the filling and keep portions in the fridge for rapid reheating which saves so much time during busy weeks. The kids enjoy assembling their own toppings which turns a simple snack into an interactive activity.
Store cooled filled boats in an airtight container in the refrigerator for up to three days. For longer storage portion the filling into freezer safe containers and store for up to three months. When reheating remove from the refrigerator and place on a baking sheet covered loosely with foil then warm at 350 degrees Fahrenheit until heated through about 8 to 10 minutes. To preserve some crispness reheat uncovered briefly or add fresh toppings after reheating. For best texture avoid microwaving filled boats from frozen because peppers can become overly soft.
If you want to reduce saturated fat further swap turkey for extra lean ground chicken or crumbled firm tofu for a vegetarian option. Ground beef can be used for deeper flavor but increase cooking time to drain excess fat. Replace reduced fat cheddar with pepper jack for spice or a dairy free shreds product to make this dairy free. For salsa use fresh diced tomatoes and chopped onion if you prefer to control sodium content. Adjust spice levels by using mild salsa or adding a pinch of cayenne for heat.
Serve on a large platter for grazing or arrange individually on small plates for a tidy appetizer. Complement with a bright cilantro lime slaw a side of black beans or a small green salad to create a fuller spread. Garnish with chopped cilantro diced avocado sliced green onion and lime wedges. For a party pass a tray of toppings so guests can personalize each boat with sour cream Greek yogurt or pickled jalapenos.
These boats are a modern Tex Mex take on the classic nacho concept which originated in northern Mexico and gained popularity across Texas. Traditional nachos layer chips with melted cheese jalapeno and sometimes meat. Swapping chips for bell peppers reflects a trend toward vegetable first dishes that preserve the communal and festive nature of nachos while accommodating dietary preferences. The seasoning of chili powder and cumin draws on foundational flavors in Tex Mex cooking which emphasize warm spices and bright condiments like salsa.
In summer use the sweetest peppers and a fresh pico de gallo instead of jarred salsa for maximum brightness. In colder months switch to winter squash boats which roast well and hold filling or top with a warm corn and black bean mixture for heartier winter flavors. For holiday entertaining make a larger baked casserole style tray using halved peppers to create a colorful centerpiece that can be carved and served family style.
Make the turkey filling up to four days in advance and store in shallow containers for quick assembly. Slice peppers and pat dry then store wrapped in paper towel inside a container to keep crisp. On busy days reheat filling and fill peppers just before serving then melt cheese under the broiler. For workday lunches portion two boats into microwave safe containers with toppings on the side and reheat at work for a satisfying protein rich meal.
These skinny bell pepper nacho boats are a small change that makes a big difference in how you snack and entertain. They combine ease speed and flavor in a package that is lively to serve and forgiving to prepare. Try them for your next gathering and make them your own with a few favorite toppings.
Shred cheese from a block for better melting and less additives compared with pre shredded options
Pat bell pepper slices dry after washing to avoid extra moisture that can make the filling soggy
If you want a crisper pepper briefly roast at 425 degrees Fahrenheit for 6 minutes before filling
Use an instant read thermometer to ensure turkey is 165 degrees Fahrenheit for safe cooking
This nourishing skinny bell pepper nacho boats recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Skinny Bell Pepper Nacho Boats recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Wash dry and slice each bell pepper into six vertical pieces remove the core seeds and membrane to create sturdy boats
Cook ground turkey in a large skillet over medium high heat breaking it up until no pink remains then drain any excess fat
Add chili powder cumin black pepper and salt to the turkey stir in salsa and simmer two to three minutes until slightly thickened
Preheat oven to 375 degrees Fahrenheit arrange pepper boats on a parchment lined baking sheet fill with turkey mixture top with grated cheddar and bake ten minutes or until cheese melts
Place filled boats in a casserole dish add a few tablespoons water cover tightly with foil and bake fifteen minutes at 375 degrees Fahrenheit for much softer peppers
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This recipe looks amazing! Can't wait to try it.
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