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In recent years, the culinary world has seen a surge in the popularity of plant-based meals, as more people strive to adopt healthier eating habits while being mindful of their environmental impact. One delightful way to embrace this trend is through the creation of Mini Veggie Taco Boats. These bite-sized savory delights are not only delicious and nutritious but also visually appealing, making them the perfect dish for a variety of occasions, from family dinners to festive gatherings or even meal prep for a busy week ahead.

Mini Veggie Taco Boats

Discover the vibrant and delicious Mini Veggie Taco Boats, a creative twist on traditional tacos! Made with colorful bell peppers as edible bowls, these bite-sized delights are filled with nutritious ingredients like black beans, corn, and fresh vegetables. Perfect for any occasion, these taco boats are not only visually appealing but also packed with flavor and health benefits. Get ready to impress with this easy-to-make, plant-based dish that’s both satisfying and fun to eat!
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Ingredients
  

8 small bell peppers (varied colors)

1 cup canned black beans, rinsed and drained

1 cup corn (fresh or frozen)

1 small red onion, finely chopped

1 cup cherry tomatoes, diced

1 avocado, diced

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

Salt and black pepper to taste

1 cup shredded lettuce

1/2 cup crumbled feta or cotija cheese (optional)

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Prepare the Peppers: Cut the tops off the bell peppers and scoop out the seeds. Lightly oil a baking dish and place the peppers upright in the dish.

      Make the Filling: In a medium mixing bowl, combine the black beans, corn, red onion, cherry tomatoes, avocado, ground cumin, chili powder, salt, and black pepper. Mix until all the ingredients are well incorporated.

        Stuff the Peppers: Carefully spoon the veggie filling into each of the prepared mini bell peppers, packing them tightly.

          Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.

            Serve: Remove from the oven and let the taco boats cool for a few minutes. Top each one with shredded lettuce, crumbled cheese (if using), and fresh cilantro.

              Enjoy: Serve with lime wedges on the side for drizzling and a fresh burst of flavor!

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6