Roasted Bell Pepper Tacos



  • 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