These beauties are loaded with goodness, such as fresh spinach, black beans, rice, spices, and more. This Impossible stuffed pepper recipe is easy to make and perfect for busy families.
Ingredients
- water: 2 cups
- uncooked white rice: 1 cup
- olive oil: 3 Tbsp (divided)
- medium yellow onion: 1 piece (chopped, divided)
- medium poblano pepper: 1 piece (chopped, divided)
- garlic: 4 clove (chopped, divided)
- black beans, rinsed: 1 can (15 ounce can)
- medium tomatoes, cut into chunks: 2 piece (divided)
- ground cumin: 1 tsp
- pinch ground chipotle seasoning: 1 piece
- salt: (to taste)
- Impossible Burger: 1 pack (12 ounce pack)
- adobo all-purpose seasoning: 2 tsp
- spinach: 2 cups (fresh)
- bell peppers: 6 piece
Metric Conversion
Stages of cooking
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Combine water and rice in a saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
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Meanwhile, heat 2 tablespoons olive oil in a medium pot. Add 1/2 of the onion, 1/2 of the poblano, and 1/2 of the garlic; sauté for 3 minutes. Stir in black beans and 1/2 of the tomatoes. Cover and simmer for 5 minutes. Stir cooked rice into black bean mixture. Season with cumin, chipotle, and salt. Set aside.
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat remaining 1 tablespoon olive oil in a skillet. Add remaining onion, poblano, and garlic; sauté for 3 minutes. Add Impossible Burger; be sure to crumble well. Season with adobo and salt. Cook and stir until no longer pink, 5 to 6 minutes. Add black bean-rice mixture, spinach, and remaining tomatoes to the skillet. Mix well and simmer for 3 minutes.
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Cut tops off bell peppers and remove cores. Use a spoon to stuff each pepper with filling. Arrange in a baking dish.
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Bake in the preheated oven until peppers are tender, 15 to 20 minutes.
