Name: Impossible™ Stuffed Peppers recipe
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

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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

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.
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.
Combine cooked rice with black bean mixture. Season with cumin, chipotle, and a pinch of salt. Set aside.
Preheat the oven to 350 degrees F (175 degrees C).
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.
Add spinach, black bean and rice mixture, and 1 tomato to the skillet. Mix well and simmer for 3 minutes.
Cut tops off the bell peppers and remove the cores. Using a spoon, stuff each pepper with the filling. Arrange in a baking dish.
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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