Bell Pepper Tacos

Serves 3-4



4 large bell peppers (any color)

2 cans of black beans, drained

1 cup tomato, diced

½ cup onion, diced

2 cloves fresh garlic, minced

1 cup lettuce, shredded or chopped

1 tsp. taco seasoning (see recipe for homemade mix)

½ cup cheddar cheese, shredded

1 tbsp fresh cilantro, finely chopped

1 medium Hass avocado, diced (optional)

2 tbsp. Non-fat plain yogurt (optional)



  1. Pre-heat oven to 400 degrees F.
  2. Slice each bell pepper in half and hollow out each pepper, removing the stem and seeds
  3. Lay peppers on a baking sheet face up and place in oven to cook for 10 minutes
  4. While peppers are cooking, drain the can of black beans then, in a medium bowl, mix with the diced tomato, diced onion, minced garlic, and taco seasoning until combined
  5. When peppers have cooked for 10 minutes, remove and fill with the black bean mix then place back in the oven to bake for an additional 10 minutes
  6. Remove from oven then top with chopped lettuce, chopped cilantro, shredded cheese, fresh cilantro and Hass avocado and plain yogurt if desired