Pepper Burrito “Bowls”

Ingredients

• 3 large red, green or orange peppers, cut in half lengthwise, seeds removed
• 2 cups of cooked brown rice
• 1 tbsp (15 mL) canola oil
• 3 large fresh portabella mushrooms, diced
• 1 small red onion, diced
• 1 clove garlic, minced
• 1 can (796 mL / 28 oz) diced tomatoes, partially drained
• 1 package Tex-Mex seasoning
• ¾ cup (175 mL) canned black beans
• ¾ cup (175 mL) frozen corn
• ½ cup (125 mL) shredded Mozzarella cheese
• Optional: Chopped cilantro, diced avocado, sour cream, and salsa