Pepper Burrito Bowls
green, or orange bell peppers
fresh portabella mushrooms
(28 oz) can
canned black beans
Optional ingredients: cilantro
sour cream, and salsa
Preheat oven to 350 degrees.
Cut peppers in half lengthwise and remove seeds.
Place cut side up in a shallow baking dish.
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 released.
Add onion and garlic; sauté an additional 1–2 minutes.
Cook brown rice as per directions on packet.
Add diced tomatoes, Tex-Mex seasoning, black beans, corn, and rice to pan.
Simmer over medium-low heat, occasionally stirring until mixture thickens slightly (approx. 6–8 minutes).
Spoon rice mixture into each pepper half (approx. 1/2 cup in each).
Sprinkle each pepper with shredded cheese.
Cover baking dish with foil and bake for 20–30 minutes or until peppers are softened.
Serve with chopped cilantro and diced avocado on top, sour cream and salsa on the side.