Name: Baked Bell Pepper Tacos
Prep time: 8 min
Cook time: 19 min
Total time: 28 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 null large bell pepper; 3.5 cups lentil taco filling ((e.g., lentil veggie taco filling, seasoned tofu crumbles, or refried/black beans with sautéed vegetables)); 0.75 cup vegan shredded cheese (extra as desired); 0.75 cup chopped tomatoes; 0.75 cup chopped lettuce; null null cilantro (to garnish); null null lime (to garnish); 3 cups lentil taco filling; 3 cups seasoned tofu crumbles (like chipotle-style sofritos); 2 cups refried beans; null null black beans; 1 cups sautéed vegetables; null null vegan shredded cheddar; null null vegan pepper jack shreds; null null vegan sour cream; null null plain plant yogurt; null null fresh cilantro; null null sliced jalapenos; null null fresh or leftover grilled/roasted/sautéed vegetables; null null fresh chopped avocado; null null guacamole; null null salsa verde; null null pico de gallo; null null salsa; null null tortilla chips (for crunch)

Instructions

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1

Pre-heat oven to 400 degrees F. Prepare your chosen taco filling (lentil, tofu, or bean/veggie options).
2

Slice each bell pepper (4 large) in half lengthwise. Scoop out the seeds and stem.
3

Place the bell pepper (4 large) halves on a baking sheet. Bake for 8-10 minutes until slightly tender, or 10-15 minutes for softer peppers.
4

Fill each [bell pepper] with lentil taco filling (3.5 cups) (or your preferred filling) and top with vegan shredded cheese (0.75 cup). Bake for an additional 10 minutes, until the vegan cheese is melted and bubbly.
5

Load the baked peppers with your favorite toppings like chopped tomatoes (0.75 cup), chopped lettuce (0.75 cup), [cilantro], [lime], [sliced jalapenos], [fresh chopped avocado], [guacamole], [salsa verde], [pico de gallo], [salsa], or [tortilla chips] for extra crunch. Serve warm.