Baked Bell Pepper Tacos

• Produce

  • 1 Avocado, fresh
  • 4 Bell peppers, large
  • 1 Cilantro, fresh
  • 1 Cilantro and lime
  • 1 Jalapenos
  • 3/4 cup Lettuce
  • 1 Lime, wedges
  • 3/4 cup Tomato
  • 1 Veggies, fresh or leftover roasted

• Refrigerated

  • 1 cup 3-4 cups seasoned tofu, Seasoned

• Condiments

  • 1 Guacamole
  • 1 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
  • 1 Pico de gallo
  • 1 Salsa
  • 1 Salsa verde

• Baking & Spices

  • 3 cups Taco filling
  • 1 Tasty toppings

• Dairy

  • 1 Cheddar or pepper jack cheese
  • 3/4 cup Cheese
  • 1 Sour cream or plain greek yogurt

• Other

  • b. 3-4 cups Lentil Veggie Taco Filling ( recipe
  • d. 2 cups Refried Beans or black beans + 1-2 cups sautéed veggies

Found on peasandcrayons.com

Description

Directions

• 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!