Impossible™ Stuffed Peppers recipe

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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
2 medium tomatoes, cut into chunks, divided
1 (15 ounce) can black beans, rinsed
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

Nutrition Info

387.7 calories
carbohydrate: 52.4 g
cholesterol: : -
fat: 10.9 g
fiber: 10.7 g
protein: 9.1 g
saturatedFat: 1.2 g
servingSize: -
sodium: 541.2 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.

  2. Meanwhile, heat 2 tablespoons olive oil in a small pot. Add 1/2 of the onion, poblano, and garlic. Saute for 3 minutes. Add 1 tomato. Mix in black beans. Cover and simmer for 5 minutes.

  3. Combine cooked rice with black bean mixture. Season with cumin, chipotle, and a pinch of salt. Set aside.

  4. Preheat the oven to 350 degrees F (175 degrees C).

  5. Heat remaining 1 tablespoon olive oil in a skillet. Add remaining onion, poblano, and garlic, saute for 3 minutes. Add Impossible Burger, be sure to crumble well. Season with adobo and a pinch of salt. Cook until no longer pink, 5 to 6 minutes.

  6. Add spinach, black bean and rice mixture, and 1 tomato to the skillet. Mix well and simmer for 3 minutes.

  7. Cut tops off the bell peppers and remove the cores. Using a spoon, stuff each pepper with the filling. Arrange in a baking dish.

  8. Bake in the preheated oven until peppers are tender, 15 to 20 minutes.

Recipe Yield

6 servings

Recipe Note

These beauties are loaded with goodness such as fresh spinach, black beans, rice, spices, and more. This recipe is easy to make and perfect for busy families.

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