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Ingredients
- 3 large red green, or orange bell peppers
- 1 Tbsp olive oil
- 3 large fresh portabella mushrooms diced
- 1 small red onion diced
- 1 clove garlic minced
- 2 cups brown rice
- 1 (28 oz) can diced tomatoes partially drained
- 1 pkg Tex-Mex seasoning
- 3/4 cup canned black beans
- 3/4 cup frozen corn
- 1/2 cup mozzarella cheese shredded
- Optional ingredients: cilantro diced
- avocado sour cream, and salsa
Ingredients
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Instructions
- 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.
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