No need to head to a restaurant for a spicy, South-of-the-Border snack! This burrito bowl recipe from the Mushroom Council makes a perfect home for any peppers left in your crisper drawer.
● 3 large red, green or orange peppers, cut in half lengthwise, seeds removed
● 2 cups cooked brown rice
● 1 tablespoon olive oil
● 3 large fresh portabella mushrooms, diced
● 1 small red onion, diced
● 1 clove garlic, minced
● One 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
Preheat oven to 350° 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 1-2 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, 6-8 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 25-30 minutes, or until peppers are softened.
Serve topped with chopped cilantro and diced avocado, sour cream and salsa on the side.
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