Bell Pepper Taco

Yummy and Easy

Ingredients:

4 large bell peppers (I double the recipe)

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

FILLING OPTIONS:

a. 1lb lean 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

b. 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.

2. Choose your protein option(s) from the above list and cook via preferred method.

3. Slice each bell pepper in half. Hollow out each pepper, removing stem, seeds, etc...

4. Lay peppers on a baking sheet and cook for 8-10 minutes until al-tente or for 10-15 minutes for

softer peppers.

5. Fill each pepper to the brim with your taco filling

6. Bake for an additional 10 minutes, then pile mile-high with all your favorite taco toppings.