(NC) 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.
Pepper Burrito “Bowls”
Prep time: 10 minutes
Cook time: 45 minutes
3 large red, green or orange peppers
2 cups cooked brown rice
1 tbsp (15 mL) olive oil
3 large fresh portabella mushrooms, diced
1 small red onion, diced
1 clove garlic, minced
1 can (796 mL/28 oz) diced tomatoes, partially drained
1 package Tex-Mex seasoning
¾ cup (175 mL) canned black beans
¾ cup (175 mL) frozen corn
½ cup (125 mL) shredded mozzarella cheese
Optional: chopped cilantro, diced avocado, sour cream, salsa
Preheat oven to 350°F/175°C.
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 to 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; about 6 to 8 minutes.
Spoon rice mixture into each pepper half; approximately ½ cup (125 mL) 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 cilantro, avocado, sour cream and salsa on the side.