Portobello mushrooms add a “meatiness” to this vegetarian dish. Remove mushroom gills by scraping with a spoon before dicing.
black bean, one-dish, portobello, stuffed peppers
medium-sized sweet bell peppers
portobello mushrooms, gills removed, medium dice
lightly packed spinach
15-ounce can black beans
crumbled feta cheese
Freshly ground pepper
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.
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.
Meanwhile, take the tops and slice remaining bell pepper off stem; finely chop.
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.
Scoop filling into peppers; firmly pack. Return to baking dish, and cook an additional 10 minutes.
Top with feta and freshly ground pepper; cook a final 2 minutes, until cheese is melted.
Choose peppers with flat
bottoms, so they
can stand upright