Pepper Burrito Bowls (Stuffed Peppers)

Meaty portabella mushrooms take the place of meat in these vegetarian-friendly pepper burrito bowls. Brown rice and beans make a healthy yet satisfying addition to the filling.

Ingredients

• 3 large red, green or orange peppers, cut in half lengthwise, seeds removed
• 2 cups cooked brown rice
• 1 tablespoon (15 mL) olive oil
• 3 large fresh portabella mushrooms, diced
• 1 small red onion, diced
• 1 clove garlic, minced
• 1 (/28 ounce)) can diced tomatoes, partially drained
• 1 package Tex-Mex seasoning
• 3/4 cup canned black beans
• 3/4 cup frozen corn
• 1/2 cup shredded Mozzarella cheese
• Optional: Chopped cilantro, diced avocado, sour cream and salsa

Instructions

1. Heat oven to 350 degrees F.
2. Cut peppers in half lengthwise and remove seeds. Place cut side up in a shallow baking dish. Set aside.
3. Cook brown rice as per package instructions. Set aside.
4. In a large frying pan, heat oil over medium-high heat. Add diced portabellas and sauté 4-5 minutes, or until most of the moisture has been released. Add onion and garlic to the pan; sauté another 1 to 2 minutes or until fragrant. Add diced tomatoes, Tex-Mex seasoning, black beans, corn, and cooked rice to the pan. Simmer, stirring occasionally, over medium-low heat until mixture thickens slightly, 6 to 8 minutes.
5. Spoon rice mixture into each pepper half (approximately 1/2 cup in each). Sprinkle each pepper with shredded cheese. Cover baking dish with foil and bake for 25 to 30 minutes, or until peppers are softened.
6. Serve topped with chopped cilantro, and diced avocado, sour cream and salsa on the side.

Attribution

Recipe and photo used with permission from: Mushroom Council

Recipe courtesy of Mushrooms Canada.