Baked Bell Pepper Tacos

Name: Baked Bell Pepper Tacos
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 4 servings
Ingredients: 4 large bell peppers; 3-4 cups taco filling; ¾ cup shredded cheese; ¾ cup chopped tomato; ¾ cup chopped lettuce; Cilantro and lime; a. 1lb ground beef, chicken, or turkey; b. 3-4 cups Lentil Veggie Taco Filling; c. 3-4 cups Seasoned tofu; d. 2 cups Refried Beans or black beans + 1-2 cups sautéed veggies; shredded cheddar or pepper jack cheese; sour cream or plain Greek yogurt; fresh cilantro; Sliced Jalapenos; fresh or leftover grilled/roasted/sautéed veggies; fresh chopped avocado; guacamole; salsa verde; Pico de Gallo; salsa; Looking for extra crunch? Try crumbling a few tortilla chips on top of your bell peppers or serve them with a side of chips and salsa!

User Reviews

5.0

78 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings
4 servings
Calories
334 kcal
Course
Main Course
Cuisine
Mexican

Baked Bell Pepper Tacos

Reese Morris

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Take taco night to the next level with these Baked Bell Pepper Tacos! With instructions for vegan, vegetarian, and paleo options, these peppers are ready to transform your typical taco fare with a clean-eating twist!

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Ingredients

Servings

4 large bell peppers
3-4 cups taco filling (choose from below)
¾ cup shredded cheese extra as desired
¾ cup chopped tomato
¾ cup chopped lettuce
Cilantro and lime as a tasty garnish

FEISTY FILLING OPTIONS:

a. 1lb ground beef, chicken, or turkey seasoned your favorite way and browned on the stove-top! I use a combination of enchilada sauce (homemade or store bought) and homemade taco seasoning to flavor mine, plus a little mexican hot sacue for a kick! You can also make your protein option in advance and keep in the fridge for 2-3 days or freezer for emergency taco night filling. This also works with my lentil-veggie taco filling too!
b. 3-4 cups Lentil Veggie Taco Filling
c. 3-4 cups Seasoned tofu like chipotle-style sofritos
d. 2 cups Refried Beans or black beans + 1-2 cups sautéed veggies

TASTY TOPPINGS (choose your favorites)

shredded cheddar or pepper jack cheese
sour cream or plain Greek yogurt
fresh cilantro
Sliced Jalapenos
fresh or leftover grilled/roasted/sautéed veggies
fresh chopped avocado
guacamole
salsa verde
Pico de Gallo
salsa
Looking for extra crunch? Try crumbling a few tortilla chips on top of your bell peppers or serve them with a side of chips and salsa!

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Instructions

Pre-heat oven to 400 degrees F. Choose your protein option(s) from the above list and cook via preferred method.
Slice each bell pepper in half. Hollow out each pepper, removing stem, seeds, etc...
Lay peppers on a baking sheet and cook for 8-10 minutes until al-tente or for 10-15 minutes for softer peppers.
Fill each pepper to the brim with your taco filling of choice (see above for tasty options; I made mine t-rex this time around) and top with cheese.
Bake for an additional 10 minutes, then pile mile-high with all your favorite taco toppings! Anything goes on taco night!

Notes

Though I included the recipe measurements I used for 8 bell pepper tacos, feel free to double, triple, or halve the recipe as desired.
To fit your dietary needs, choose your own ideal combination of toppings and fillings from the lists above. The version I photographed was of the T-rex variety but snagging one of the vegan or vegetarian filling options I posted above will help you stick with your plan! You can also mix and match the fillings. Combine black beans and sautéed veggies with any of the protein options from ground turkey to tofu. Have fun with it!
Nutrition Facts below are an approximate estimate using an online recipe nutrition calculator. Adjust as needed based on filling and toppings chosen and enjoy!