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Impossible Stuffed Peppers
Impossible Stuffed Peppers
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Delicious vegetarian stuffed peppers filled with spinach, black beans, rice, spices, and Impossible Burger. Flavor-packed and simple to make.
Ingredients:
  • 2 cups water
  • 1 cup uncooked white rice
  • 3 tablespoons olive oil, divided
  • 1 medium yellow onion, chopped, divided
  • 1 medium poblano pepper, chopped, divided
  • 4 cloves garlic, chopped, divided
  • 1 (15 ounce) can black beans, rinsed
  • 2 medium tomatoes, cut into chunks, divided
  • 1 teaspoon ground cumin
  • 1 pinch ground chipotle seasoning
  • salt to taste
  • 1 (12 ounce) package Impossible Burger
  • 2 teaspoons adobo all-purpose seasoning
  • 2 cups fresh spinach
  • 6 large bell peppers
Instructions:
  • In a saucepan, let the magic happen with rice and water as they come together, dancing to a boil. Lower the heat, cover, and let it simmer until the rice is perfectly tender, absorbing all the water like a sponge, about 20 to 25 minutes.
  • Heat 2 tablespoons of olive oil in a medium pot. Saute 1/2 of the onion, 1/2 of the poblano pepper, and 1/2 of the garlic for 3 minutes. Add black beans and 1/2 of the tomatoes, then simmer covered for 5 minutes. Mix in cooked rice, season with cumin, chipotle, and salt. Set aside.
  • Preheat the oven to 350°F (175°C) for the perfect cooking environment.
  • In a skillet, heat the remaining 1 tablespoon of olive oil. Sauté the remaining onion, poblano, and garlic for 3 minutes. Crumble in the Impossible Burger, season with adobo and salt, and cook for 5 to 6 minutes until no longer pink. Add the black bean-rice mixture, spinach, and remaining tomatoes to the skillet. Mix well and simmer for 3 minutes.
  • Start by slicing off the tops of the bell peppers and scooping out the cores with a spoon. Proceed to generously fill each pepper and line them up in a baking dish.
  • Roast in the oven until peppers are tender, for 15 to 20 minutes.

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