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”
- 3 large peppers<br /><br /> (red, green or orange )
- 2 cups brown rice<br /><br /> (cooked)
- 1 tbsp (15ml) olive oil <br /><br />
- 3 large portabella mushrooms<br /><br /> (diced, fresh)
- 1 small red onion<br /><br /> (diced)
- 1 clove garlic<br /><br /> (minced)
- 1 can (796 mL/28 oz) diced tomatoes<br /><br /> (partially drained)
- 1 package Tex-Mex seasoning <br /><br />
- 3/4 cup (175 mL) black beans<br /><br /> (canned)
- 3/4 cup (175ml) corn <br /><br /> (frozen)
- 1/2 cup (125 mL) mozzarella cheese <br /><br /> (shredded)
- 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
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