Roasted Bell Pepper Tacos


This past Saturday I sat down to compile my menus for the week and put together my grocery lists. I knew I wanted to make tacos for tonight, but wanted to come up with something a little bit different, a little bit unexpected. I decided I’d make my tacos in bell pepper halves that I would roast with a bit of olive oil and kosher salt. I wanted simple, clean ingredients … I did not want my taco meat to be saucy at all, just straight up ground beef that I would season with the Mexican flavors I wanted in tonight’s dish. I topped my “tacos” with healthy ingredients … micro greens, vegetarian, refried beans, diced jalapeños, halved grape tomatoes, and shredded sharp white cheddar cheese, light sour cream and a dab of salsa.

If you are looking for a great taco Tuesday meal that is light and healthy, I’d definitely give this one a try. If you do, please let me know what you think. I’d love your feedback.

I started by cutting my bell peppers in half and removing the seeds and membrane. I then lightly brushed olive oil on the edges of the pepper and sprinkled a pinch of kosher salt. I roasted the peppers for 20 minutes in a preheated 350 degree oven. (Sidenote: These would be great on mini bell peppers and served as an heavy appetizer for a party.)


While the peppers were roasting, I browned my ground beef. I did not add oil to my pan, but I did spray it with cooking spray. To the ground beef, I added kosher salt, pepper, dried oregano, cumin, garlic powder and chili powder. Once the meat was browned, I drained the fat.

Once the peppers were done roasting, I started filling them. I started with micro greens (you could easily use shredded lettuce or cilantro). Next I added a tablespoon of refried beans to the pepper. On top of that, I added ground beef and topped that with diced jalapeños, halved grape tomatoes, a dollop of light sour cream and a bit of salsa.

This dinner was nice and light, yet very satisfying.

(I made 2 pounds of ground beef so that I’d have enough for leftovers later in the week. You could easily halve this recipe according to the amount of people you are serving.)


  • 2 pounds ground beef
  • 2 teaspoons kosher salt, plus a pinch for the peppers
  • 1/2 teaspoon pepper
  • 3 teaspoons dried oregano
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 3-6 bell peppers (red, orange, yellow, green – your choice, a mix of color is nice)
  • 1 tablespoon olive oil


diced jalapeño, halved grape tomatoes, shredded sharp white cheddar cheese, sour cream and salsa


Preheat oven to 350 degrees. Cut peppers in half, removing the seeds and membrane. Lay on a baking sheet. Brush edges with olive oil and sprinkle with kosher salt.

Spray a large skillet with cooking spray and add ground beef. Add salt, pepper, oregano, cumin, garlic powder, and chili powder. Cook meat until brown and crumbly. Drain fat.

Heat refried beans.

“Stuff” bell pepper “taco shells”. Start with micro greens or lettuce. Add beans, ground beef and toppings of your choice. I used cherry tomatoes, diced jalapeños, shredded white cheddar cheese, sour cream and salsa.


Until next time, Kris



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