I created this version of a Mexican favorite for my family using meaty portobello mushrooms to mimic meat. Serve with rice to round out the meal.

Ingredients

• 2 tablespoons canola oil
• 1 medium onion, halved and thinly sliced
• 1 poblano pepper, thinly sliced
• 1 medium sweet red pepper, thinly sliced
• 1 jar (12 ounces) sofrito tomato cooking base
• 1 cup fire-roasted diced tomatoes
• 3 tablespoons lime juice, divided
• 2 tablespoons brown sugar
• 3/4 teaspoon garlic powder
• 6 large portobello mushrooms, thinly sliced
• 1 tablespoon adobo seasoning
• hot cooked rice
• minced fresh cilantro

Directions

1. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add poblano and red peppers; cook and stir until crisp-tender, 3-4 minutes. Transfer to a greased 5- or 6-qt. slow cooker. Stir in sofrito, tomatoes, 2 tablespoons lime juice, brown sugar and garlic powder.
2. Toss mushrooms with adobo seasoning; place on top of pepper mixture. Cook, covered, on low until mushrooms are tender, 5-6 hours. Stir in remaining 1 tablespoon lime juice. Serve warm with rice and cilantro.