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Export date: Fri Jul 30 12:43:58 2021 / +0000 GMT

Portobello-and-Black-Bean-Stuffed Peppers



Portobello-and-Black-Bean-Stuffed Peppers

Portobello mushrooms add a “meatiness” to this vegetarian dish. Remove mushroom gills by scraping with a spoon before dicing.

  • 4 medium-sized sweet bell peppers
  • 3 portobello mushrooms, gills removed, medium dice
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon salt (divided)
  • 4 cups lightly packed spinach (roughly chopped)
  • 1 15-ounce can black beans
  • 2 tablespoons lemon juice
  • 1/2 cup crumbled feta cheese
  • Freshly ground pepper
  1. Preheat oven to 425°. Slice tops off peppers; reserve tops. Pull out seeds and ribs. Sprinkle interior of peppers lightly with salt, and place on one end of a 9x13-inch baking dish.

  2. On the other end of the baking dish, toss portobello with olive oil, cumin and ½ tsp salt. Bake 10 minutes, until peppers have softened. 

  3. Meanwhile, take the tops and slice remaining bell pepper off stem; finely chop.

  4. Remove baking dish from oven, and transfer peppers to a plate. Stir spinach, black beans, chopped bell pepper, lemon juice, garlic and remaining ½ tsp salt into mushrooms. 

  5. Scoop filling into peppers; firmly pack. Return to baking dish, and cook an additional 10 minutes.

  6. Top with feta and freshly ground pepper; cook a final 2 minutes, until cheese is melted.

TIP: Choose peppers with flat bottoms, so they can stand upright when cooking and serving.