BELL PEPPER TACOS RECIPES

MUSHROOM AND BELL PEPPER TACOS RECIPE | ALLRECIPES

Mushroom and Bell Pepper Tacos Recipe | Allrecipes image

Who said meatless mushroom tacos cannot be delicious? Try this recipe and you will see for yourself. Quick, delicious, and nutritious appetizer any time of the year.

Provided by Kristina S.

Categories Main Dishes Taco Recipes Vegetarian Taco Recipes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 tacos

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil, or to taste
1 small red onion, finely chopped
1 pound mushrooms, coarsely chopped
? cup chopped green bell pepper
? cup chopped red bell pepper
? cup chopped yellow bell pepper
2 jalapeno peppers, minced, or to taste
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon chili powder
4 whole wheat tortillas
½ cup shredded Cheddar cheese
2 sprigs cilantro, chopped, or more to taste

Steps:

Heat 2 tablespoons oil in a skillet over medium-high heat. Add onion and cook until golden brown, 5 to 7 minutes. Stir in mushrooms, bell peppers, and jalapenos. Season with salt, pepper, and chili powder. Cook and stir until vegetables are tender, 10 to 15 minutes.
Lightly brush tortillas with olive oil. Place tortillas on a grill or skillet over medium heat and heat until char marks start to appear, 1 to 2 minutes.
Divide mushroom and bell pepper mixture among tortillas. Top with Cheddar cheese and heat until cheese melts, about 2 minutes. Garnish with cilantro.

Nutrition Facts : Calories 288.3 calories, CarbohydrateContent 34.7 g, CholesterolContent 14.8 mg, FatContent 16 g, FiberContent 4.9 g, ProteinContent 11.6 g, SaturatedFatContent 4.6 g, SodiumContent 905.8 mg, SugarContent 4.1 g

BELL PEPPER "TACOS" | AVOCADOS FROM MEXICO

Bell Pepper

Provided by Avocados From Mexico

Yield 8

Number Of Ingredients 9

Ingredients

4 ea. sweet bell peppers, sliced in half lengthwise (2 green, 2 red)
1 lb. ground beef, 10% fat
1/2 c. water
1 T. reduced-sodium taco seasoning
2 ea. large tomatoes, chopped (or substitute with prepared salsa)
2 ea. medium Avocados From Mexico, diced
1/2 c. sharp cheddar cheese, shredded (4 oz.)
1/4 c. cilantro, chopped
1/2 cup non-fat Greek yogurt (or substitute nonfat sour cream)

Steps:

Remove the seeds and membrane from the inside of the pepper and slice in half lengthwise.
Prepare taco meat: Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet. Cook and stir until the beef is completely browned, 7 to 10 minutes. Drain and discard any excess grease.
Return ground beef to heat. Pour water and taco seasoning over the beef. Stir to combine. Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes. Allow to cool 5-10 minutes prior to stuffing peppers.
Stuff peppers with cooked taco meat. Top stuffed peppers with tomatoes, avocados, shredded cheese, cilantro and a spoonful of sour cream. Serve and enjoy!

Nutrition Facts : Calories 240 cal, CarbohydrateContent 11 g, FiberContent 5 g, ProteinContent 17 g, SaturatedFatContent 4.5 g, SodiumContent 150 mg, SugarContent 4 g

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