Taco Roasted Pepper Shells

Taco Roasted Pepper Shells

These taco roasted pepper shells are a delicious and healthy alternative to traditional taco shells. They’re perfect for a fun weeknight dinner or a party appetizer.

Ingredients:

• 4 medium bell peppers (any color combination you like)
• Avocado oil cooking spray
• 2 tablespoons taco seasoning mix, divided
• 1 tablespoon olive oil or avocado oil
• 1 pound lean ground beef, bison, or turkey (or your favorite vegetarian crumbles)
• 1 (14.5-ounce) can black beans, rinsed and drained
• 8 ounces salsa or enchilada sauce (mild or spicy, depending on your preference)
• Chopped toppings of your choice (shredded cheese, lettuce, tomato, avocado, cilantro, sour cream, etc.)

Cooking Guide:

1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
2. Prepare the peppers: Wash and dry the bell peppers. Cut them in half lengthwise and remove the seeds and membranes. Lay the pepper halves, cut-side up, on a baking sheet.
3. Season the peppers: Spray the pepper halves with avocado oil cooking spray. Sprinkle half of the taco seasoning mix on the exposed flesh of the peppers.
4. Roast the peppers: Bake the seasoned peppers for 15 minutes, or until they are tender-crisp.
5. While the peppers are roasting, cook the filling: Heat the olive oil in a large skillet over medium-high heat. Add the ground meat (or vegetarian crumbles) and cook until browned, breaking it up with a spatula as it cooks.
6. Season the filling: Drain any excess grease from the cooked meat. Add the remaining taco seasoning mix and stir to coat.
7. Simmer the filling: Stir in the black beans and salsa or enchilada sauce. Reduce heat to medium-low and simmer for 5-7 minutes, allowing the flavors to meld.
8. Assemble the tacos: Once the peppers are roasted and the filling is simmered, spoon the filling into the roasted pepper halves.
9. Top and serve: Fill the taco shells with your favorite toppings like shredded cheese, lettuce, tomato, avocado, cilantro, and sour cream. Serve immediately.

Tips:

• For a vegetarian option, use lentil crumbles or black bean crumbles instead of ground meat.
• You can use any color combination of bell peppers you like. Red, yellow, orange, and green all work well.
• If you don’t have taco seasoning mix, you can make your own with chili powder, cumin, paprika, garlic powder, onion powder, oregano, and cayenne pepper.
• To make the peppers even softer, you can broil them for a couple of minutes after they are roasted. Watch them closely so they don’t burn.
• Leftover taco filling can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently in a skillet before serving.