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.
- 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
- Heat oven to 350 degrees F.
- Cut peppers in half lengthwise and remove seeds. Place cut side up in a shallow baking dish. Set aside.
- Cook brown rice as per package instructions. Set aside.
- 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.
- 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.
- Serve topped with chopped cilantro, and diced avocado, sour cream and salsa on the side.
Recipe and photo used with permission from: Mushroom Council
Recipe courtesy of Mushrooms Canada.