Baked Bell Pepper Tacos

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!

Take taco night to the next level with these Baked Bell Pepper Tacos! (vegetarian, paleo, and vegan versions available)

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.

GUESS WHICH SEASON IS UP NEXT?! Eeeeee!

Happy Taco Tuesday! Let’s do this!

Baked Bell Pepper Tacos

Take taco night to the next level with these Baked Bell Pepper Tacos!

The great thing about stuffed vegetables is how wonderfully versatile they are. You can fit them into literally any meal plan ever. Except the zero veggies meal plan, in which case… you’re in trouble mister! Using naturally low-carb veggies as a base means whatever you decide to make can be gloriously-gluten free depending on your choice of toppings.

Whether you’re a lean, mean clean-eating machine, powering though a paleo diet, as vegan as a bunny rabbit, or simply team EAT-ALL-THE-VEGGIES, there’s a stuffed veggie combo that’s ready to rock your plate any day of the week!

Of course I’m going to insist you start with these tasty baked bell pepper tacos.

Take taco night to the next level with these Baked Bell Pepper Tacos!

Baked Bell Pepper Tacos

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!
5 from 27 votes
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
  • 3-4 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

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
  • 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
  • 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!

Instructions

  • 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!

Notes

Though I included the recipe 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!
Nutrition Facts below are an approximate estimate using an online recipe nutrition calculator. Adjust as needed based on filling and toppings chosen and enjoy!

Nutrition

Calories: 334kcal, Carbohydrates: 10g, Protein: 42g, Sodium: 314mg

Bell Pepper Tacos

Take taco night to the next level with these Baked Bell Pepper Tacos! (vegetarian, paleo, and vegan versions available)

:: pin it for later ::

so. . . how were they!?

Holy cow I love them! Though you wouldn’t expect a mountain-o-veggies to be very satisfying, they’re actually incredibly filling. The bell peppers deliver more fiber and flavor than your average tortilla and are chock full of vitamins too. It’s the ULTIMATE way to shake up your taco night with a healthy (and tasty!) twist.

In the even that you make too many (guilty as charged!) they also make fantastic leftovers. Snag a few for lunch the following day and reheat in the oven, toaster oven, or microwave.

Double-duty dishes FTW!

Find yourself with left over taco night fixings? You’re in luck! Use those tasty leftovers to make taco stuffed bell peppers the following day for fast food without the fuss. You can also re-purpose taco night into Taco Stuffed Sweet PotatoesTaco Soup, or Spaghetti Squash Burrito Bowls – SCORE!

Looking for more sassy stuffed peppers?

 

Jenn Laughlin Peas and Crayons Author
About The Author:

Jenn Laughlin

Hi! I’m Jenn and I’m here to help you eat your veggies! It’ll be fun, painless, and pretty darn delicious as I teach you to plan your meals around fresh, seasonal produce with a little help from healthy freezer and pantry staples.

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Recipe Rating




Questions & Reviews

  1. Steve, you don’t need to be such a Richard, you are probably not even a so called chef! Have you ever heard of constructive criticism? This is a wonderful and very versatile recipe, that you can add or take away from, and make it your own! The way whoever enjoys it, not the chefs way. Thanks so much for the basic recipe!

  2. This recipe is absolute junk. I am a chef and i wasted 15.00 and I have to say it should be called taco boat. It sucks and I will never attempt an outsider again

    1. How rude. If you, in fact, are the ‘chef’ that you claim to be, you should have been able to just look over the recipe and the methodology used in its preparation and determined that it’s not for you, and just moved on; instead of making derogatory comments. Again, if you are the chef that you claim to be, you would realize that this is a recipe that is not “carved in stone.” It’s a starting place, a blank canvas, to make it whatever one wants it to be. Ever since my wife and I started on a low/no carb diet, I’ve been making something very similar.
      I’ve followed this lady’s recipes for quite some time now. It’s not because I need to. It’s because I want to. And I can say that, with very few exceptions, she’s pretty ‘spot-on.’ I’m a retired executive chef from New York City, now living in SC. I started in this business in 1968 at the ripe old age of 17. Not as a ‘dish’ or a ‘buss,’ but as a prep; for 9 stations. In my retirement, I’ve made it my mission/ministry, to help those in need, whether it be the home cook or someone looking to get into, or further themselves in this industry. If you are that talented, you might consider doing the same, instead of casting derision upon others.

    1. So excited for you to try the recipe! I made them again last week and drizzled some leftover queso on top – OMG! So good!

  3. 5 stars
    Forget Taco Tuesdays, I’ll have these over regular tortillas any day of the week! I love stuffed bell peppers too, but the taco filling sounds so darn tasty!

  4. 5 stars
    I love peppers and I love tacos so naturally I had to make them and they were so good! Thanks for the delicious recipe.

  5. 5 stars
    These came out perfect! I love using different colored bell peppers, it made everything so pretty too!

    1. Thanks Michelle 🙂 I love them the next day! I’d save topping with yogurt or sour cream or guac for just before you eat them (same for lettuce etc… just put all the cold toppings in a little cup to take with ya!) and then just heat, top, and eat!

  6. 5 stars
    We loved these. I did as you suggested and used taco seasoning and enchilada sauce. I served them on top of crisp shredded iceberg lettuce. They were wonderful!!! Also, added all the yummy suggestions on top. Cheese, sour cream, diced tomato and avocado. As we say DO AGAIN!!! thank for another great recipe.

  7. 5 stars
    I love stuffed peppers! Taco flavored or rice and beef are my favorites, they’re so easy and versatile!

  8. These look easy and tasty. definitely will be making them and adding some guacamole and pico de gallo!

  9. 5 stars
    Ok, I’m back and I want to use this recipe for Friday’s meal plan, lol. You are knocking it out of the park with your recipes, girl! This is a perfect family meal and I know it will be a huge hit. Love all the options. Sharing 🙂

    1. You’re the sweetest Robyn, thank you! I hope I can return the favor if I ever get a meal plan situation in order, I’m thinking of offering one in my email newsletter to start! <3

  10. 5 stars
    Look at those gorgeous colors!! I love Taco Tuesday…especially when it’s made healthy! These look absolutely perfect, Jenn! Pinned and sharing. 🙂

  11. These look DELICIOUS and like something I could handle making after work! My biggest struggle is finding recipes that are quick and easy and ones that I’m actually motivated to stick to! Being a working mom is tough as it is, let alone having to cook dinner too! Bookmarking this!!

    1. Thanks Sarah! Juggling momming and working and wifeing and friending and all-the-things is crazy hard! Keep kicking butt and taking names – hope this recipe rocks your weeknight dinner routine! I’ve started making either my ground grass-fed beef or the lentil veggie taco filling ahead of time in a double batch and freezing half so I have a shortcut protein source for taco night ready and waiting when we get to crazed to properly plan a dinner. It’s like fast food without the sketch! 😉