BAKED BELL PEPPER TACOS




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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!

Much like singing deliciously off-key, leaving the dishes in a Tetris-like tower in the sink, and making stretchy pants a way of life… stuffing veggies with veggies is totally my thing.
Stuffed sweet potatoes will always be my first true love, tied with the always-awesome stuffed spaghetti squash in all its versatile glory. Then there’s the forever-popular stuffing of the bell peppers which is SO DARN GOOD! I tend to load up on seasonal stuffed squash and sweet potatoes all Fall and Winter long, then dive right into bell pepperdom at first sign of Spring.
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!

Ingredients
  • 4 large bell peppers
  • 3-4 cups taco filling (see 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 edible 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 (recipe)

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 jalapeños
fresh or leftover grilled/roasted/sautéed veggies
fresh chopped avocado
guacamole
pico de gallo
salsa verde
salsa
lime wedges, for a burst of citrus
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
  1. Pre-heat oven to 400 degrees F. Choose your protein option(s) from the above list and cook via preferred method.
  2. Slice each bell pepper in half. Hollow out each pepper, removing stem, seeds, etc...
  3. Lay peppers on a baking sheet and cook for 8-10 minutes until al-tente or for 10-15 minutes for softer peppers.
  4. 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.
  5. 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 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!

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