Baked Bell Pepper Taco

  • 23 Jun - 29 Jun, 2018
  • Mag The Weekly
  • Cookery


· 4 large bell peppers

· 3-4 cups taco filling

· ¾ cup cheese, shredded, extra as desired

· ¾ cup tomato, chopped

· ¾ cup lettuce, chopped

· Coriander and lime for garnish

For taco filling:

· 1lb. ground beef or chicken

· Enchilada sauce to taste

· Taco seasoning to taste

· Mexican hot sauce to taste

Optional toppings:

· Cheddar or pepper jack cheese, shredded

· Sour cream or plain Greek yogurt

· Fresh coriander

· Jalapeños, sliced

· Fresh or leftover grilled/roasted/sautéed veggies

· Fresh avocado, chopped

· Guacamole

· Salsa verde

· Salsa

· Lime wedges

· Tortilla chips, crumbled for added crunch


Pre-heat oven to 200ºC. Choose your protein option for the taco filling and cook via preferred method; season the meat to your liking and cook on the stove until brown. Slice each bell pepper in half. Hollow out each half, removing stem and seeds. Lay peppers on a baking sheet and cook for eight to 10 minutes until al dente or for 10-15 minutes for softer peppers. Fill each pepper to the brim with your taco filling of choice and top with cheese. Bake for an additional 10 minutes, then pile mile-high with all your favourite taco toppings and enjoy!