Ingredients
The following ingredients have 4 Servings
- 4 large bell peppers
- 3-4 cups taco filling ((choose from below))
- 3/4 cup shredded cheese (extra as desired)
- 3/4 cup chopped tomato
- 3/4 cup chopped lettuce
- cilantro and lime (as a tasty garnish)
- a. 1lb ground beef, chicken, or turkey
- 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
- shredded cheddar or pepper jack cheese
- sour cream or plain Greek yogurt
- fresh cilantro
- sliced jalapeños
- 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!
Instruction
- 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!
