Any type of mushrooms will do, but portobello mushrooms add a "meatiness" to this dish.
Serves 4
Preheat the oven to 425F (220C)
If using portobellos, remove the gills by scraping with a spoon before dicing. Dice the gills as well for the filling.
4 organic bell peppers
mushrooms, (3 portobellos)
2 Tbs. (30 ml) olive oil
1 tsp. (5 g) each: parsley and cumin
4 cups (520 g) lightly packed organic spinach, roughly chopped
1 (15-ounce/585 g) can organic black beans
2 Tbs. (30 ml) organic lemon juice
1 organic garlic clove, minced
1/2 cup (65 g) feta cheese or (dairy-free) goat cheese
1. Slice tops off the peppers, save the tops.
2. Remove the seeds and ribs.
3. Place on one end of a baking dish.
4. On the other end, toss mushrooms with olive oil, parsley, and cumin.
5. Bake for 10 minutes until the peppers have softened.
6. Take the tops, remove the stem, and finely chop them.
7. Remove and place the peppers on a plate.
8. Stir spinach, black beans, chopped bell pepper stems, lemon juice, garlic, (diced portobello gills) in a bowl.
9. Firmly pack scoop filling into the peppers.
10. Bake another 10 minutes.
11. Top with the cheese.
12. Cook 2 more minutes, until cheese is melted.
-modified "Living Naturally"
