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”

Course Main Course
Cuisine Mexican
Keyword burrito, mushrooms, Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Servings 6
Author News Canada

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

  1. Preheat oven to 350°F/175°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 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. 

  5. 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. 

  6. Serve topped with cilantro, avocado, sour cream and salsa on the side. 

Source: (NC)  www.newscanada.com

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