15m
PREP TIME
35m
COOK TIME
11
INGREDIENTS
Servings: 6
Ingredients
- 3 medium bell peppers, halved lengthwise, stem and seeds removed
- 2 tablespoons oil
- 1 package (8 ounces) mushrooms, such as baby bella, portobello or button mushrooms, coarsely chopped , gills and stems removed
- 1 small onion
- 1 large tomato, coarsely chopped
- 1 cup baby spinach
- 2 cups cooked brown rice
- 1 can (8 ounces) tomato sauce
- 1 package McCormick® Salt Free Sauté Business by Tabitha Brown Seasoning Mix
- 2 tablespoons chopped black or green olives
- Vegan Parmesan Cheese (optional)
INSTRUCTIONS
- 1 Bring large saucepan of water to boil. Add bell peppers; reduce heat to medium and simmer 5 minutes or just until tender-crisp. Remove and pat dry with paper towels. Arrange bell pepper halves, cut-sides up, in 13x9-inch baking dish.
- 2 Meanwhile, preheat oven to 350°F. Heat oil in large nonstick skillet on medium-high heat. Add mushrooms, onion, tomato and baby spinach. Cook, stirring gently, 8 minutes or until tender. Stir in rice, tomato sauce and Seasoning Mix. Cook and stir 2 minutes or until heated through. Spoon rice mixture evenly into bell pepper halves.
- 3 Bake 20 minutes or until bell peppers are tender. Sprinkle with olives and vegan Parmesan cheese, if desired.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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