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Pepper Burrito Bowls (Stuffed Peppers)

Pepper Burrito Bowls recipe

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 can (796 mL/28 ounces)) diced tomatoes, partially drained
  • 1 package Tex-Mex seasoning
  • 3/4 cup (175 mL) canned black beans
  • 3/4 cup (175 mL) frozen corn
  • 1/2 cup (125 mL) shredded Mozzarella cheese
  • Optional: Chopped cilantro, diced avocado, sour cream and salsa

Instructions

  1. Preheat oven to 350 degrees F/175 degrees C.
  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 1-2 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, 6-8 minutes.
  5. Spoon rice mixture into each pepper half (approximately 1/2 cup (125 mL) in each). Sprinkle each pepper with shredded cheese. Cover baking dish with foil and bake for 25-30 minutes, or until peppers are softened.
  6. Serve topped with chopped cilantro, and diced avocado, sour cream and salsa on the side.

Prep time: 10 min | Cook time: 45 min | Serves: 6

Recipe courtesy of Mushrooms Canada.

Reprinted with permission from the Mushroom Council.


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