Light and easy meal ideas and recipes.

Roasted Bell Pepper Tacos

Points: 6
Roasted Bell Pepper Tacos
I replaced the tortilla with a roasted bell pepper here to keep the points lower. The taste and overall meal is really good and satisfying. Recipe makes 2 large tacos.
Total Cook/Prep time: 30 minutes


  • 1 package chicken cutlets
  • 1 large red bell pepper
  • 1 small can black beans (rinsed and drained)
  • 1/2 hass avocado (sliced in thin strips)
  • 1 cup lettuce (chopped or shredded)
  • Handful of fresh cilantro
  • 2 tbsp sour cream
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • Juice of 2 limes
  • Salt and pepper


Prepare the chicken. Sprinkle it with a generous amount of ground cumin, chili powder, garlic powder, salt and pepper. 

In a pan sprayed with cooking spray, cook the chicken on low - medium heat. About 4 minutes per side (depending how thick the cutlets are).

When the chicken is done cooking, remove it from the pan and set aside.

Turn oven on broil. Move rack to highest position.

Cut the top of the bell pepper off, then slice the pepper in half, lengthwise.

Remove seeds.

Place the pepper on a baking sheet (skin side up) and broil for about 10 minutes, or until the pepper gets a little char on it.

Assemble to two bell pepper halves with chicken, lettuce, black beans, 1 tbsp sour cream and a few slices of the avocado. Squeeze lime juice over each taco. 

Use a skewer to hold the bell pepper closed.

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