Remove the foil and bake for an additional 5—10 minutes to lightly brown the cheese, if using.
Once done, remove the stuffed bell peppers from the oven and let them cool slightly. Garnish with fresh chopped cilantro before serving.
Grilled portobello mushroom burger with avocado
4 portobello mushroom caps
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
4 whole wheat burger buns
1 avocado, sliced
Lettuce leaves
Tomato slices
Clean the portobello mushroom caps by gently wiping them with a damp paper towel to remove any dirt. Remove the stems and gills if desired.
In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and pepper. Brush the marinade over the mushroom caps, making sure to coat both sides. Let them marinate for at least 15 minutes.