Baked Bell Pepper Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
18 mins
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Total Time
28 mins
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Servings
4 servings
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Calories
334 kcal
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Course
Main Course
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Cuisine
Mexican
Baked Bell Pepper Tacos
Description
This recipe splits large bell peppers, removes seeds, and partially bakes them until just tender. The filling options are versatile: seasoned ground beef, lentils, tofu, or refried or black beans with sautéed vegetables. After cooking the chosen filling separately, it is spooned into the pepper halves and topped with shredded cheese, then baked until the cheese melts and the peppers are cooked through.
The final dish is assembled with toppings like chopped tomatoes, lettuce, cilantro, lime, sour cream, avocado, and salsas to add freshness and brightness. The baked peppers provide a soft, slightly roasted shell instead of traditional tortillas, offering a lower-carb alternative and vibrant presentation. The recipe is flexible enough to adapt to various diets and serving amounts.
You can adjust the recipe quantities to suit your needs and combine different fillings or toppings to create your preferred taco experience. The meat or veggie fillings can be prepared ahead and stored refrigerated or frozen for easy taco nights.
Ingredients
- 4 bell pepper large
- 3-4 cups taco filling (choose from below)
- ¾ cup cheese extra as desired, shredded
- ¾ cup tomato chopped
- ¾ cup lettuce chopped
- cilantro as a tasty garnish
- lime as a tasty garnish
FEISTY FILLING OPTIONS:
- ground beef 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!, or chicken or turkey, 1 lb
- lentils veggie taco filling, 3-4 cups
- tofu like chipotle-style sofritos, seasoned, 3-4 cups
- refried beans or black beans plus 1-2 cups sautéed vegetables
TASTY TOPPINGS (choose your favorites)
- cheddar cheese shredded; or pepper jack cheese
- sour cream or plain Greek yogurt
- cilantro fresh
- jalapeño sliced
- vegetable fresh or leftover, grilled, roasted or sautéed
- avocado fresh, chopped
- 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!
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
- Feel free to double, triple, or halve the recipe depending on how many tacos you'd like to make.
- Mix and match fillings and toppings to suit dietary preferences, including meat, vegetarian, or vegan options.
- Cook protein fillings in advance and store in the refrigerator for 2-3 days or freeze for convenient meal prep.
- Adding crushed tortilla chips as a topping or serving alongside chips and salsa provides extra texture and crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 10g | 3% |
| Protein | 42g | 84% |
| Sodium | 314mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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