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stuffed peppers with left over taco filling
Ingredients
  • 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!
  • COURSE MAIN COURSE CUISINE MEXICAN KEYWORD BAKED BELL PEPPER TACOS
  • PREP TIME 10 MINUTES COOK TIME 18 MINUTES TOTAL TIME 28 MINUTES
  • SERVINGS 4 SERVINGS AUTHOR JENN LAUGHLIN - PEAS AND CRAYONS
  • Ingredients
  • 4 large bell peppers
  • 3 to 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
  • subheading: 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 to 3 days or freezer for emergency taco night filling. This also works with my lentil-veggie taco filling too!
  • b. 3 to 4 cups Lentil Veggie Taco Filling
  • c. 3 to 4 cups Seasoned tofu like chipotle-style sofritos
  • d. 2 cups Refried Beans or black beans + 1 to 2 cups sautéed veggies
  • subheading: TASTY TOPPINGS (CHOOSE YOUR FAVORITES):
  • 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!
Steps
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