Swap Meat for Mushrooms for a Healthier Meal
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”
Ingredients
-
3
large
peppers
red, green or orange -
2
cups
brown rice
cooked -
1
tbsp (15ml)
olive oil
-
3
large
portabella mushrooms
diced, fresh -
1
small
red onion
diced -
1
clove
garlic
minced -
1
can (796 mL/28 oz)
diced tomatoes
partially drained -
1
package
Tex-Mex seasoning
-
3/4
cup (175 mL)
black beans
canned -
3/4
cup (175ml)
corn
frozen -
1/2
cup (125 mL)
mozzarella cheese
shredded - Optional: chopped cilantro, diced avocado, sour cream, salsa
Instructions
-
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.
Source: (NC) www.newscanada.com
