Samantha These vegetarian taco’s pack a flavor punch and are super easy to make.
Roast pepper over gas burner 
melt cheese inside of pepper 
Chop pepper and cook until slightly crispy
Ingredients
Directions
- Roast Pepper
- Cut out the stem of the pepper with a paring knife. Do not slice pepper in half just remove the stem.
- Place pepper directly on top of a gas stove burner on high heat
- Turn pepper with tongs until all sides are charred
- Stuff Pepper and melt cheese
- Remove pepper from burner and stuff with cheese.
- Place pepper in a pan on medium heat. Cover and cook until the cheese melts.
- Once the cheese melts, cut pepper into bite size pieces and cook until you get slightly crunchy cheese pieces.
- While the pepper cooks, heat tortillas
- In a pan add tortillas, slightly overlapping if necessary.
- Place the pan on high heat. Drizzle about a 1 TBSP of water into the pan next to the tortillas and cover immediately.
- After about a minute, turn off heat and keep covered until the tortillas are needed.
- Assemble 2 tacos
- Fill a tortilla with half of the pepper cheese mixture. Top with 1 TBSP of salsa verde sauce, diced red onion, and cilantro.
Nutrition Facts
Serving Size Taco
Servings 2
- Amount Per Serving
- Calories 173
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 5g25%
- Cholesterol 20mg7%
- Sodium 315mg14%
- Potassium 407mg12%
- Total Carbohydrate 16g6%
- Dietary Fiber 4g16%
- Sugars 4g
- Protein 9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
