Impossible Stuffed Peppers

1. 1

   Combine water and rice in a saucepan and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender and the water is absorbed, 20 to 25 minutes.

2. 2

   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; cook for 3 minutes. Stir in the black beans and 1/2 of the tomatoes. Cover and simmer for 5 minutes. Stir the cooked rice into the black bean mixture. Season with cumin, chipotle, and salt. Set aside.

3. 3

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

4. 4

   Heat the remaining 1 tablespoon olive oil in a skillet. Add the remaining onion, poblano, and garlic; cook for 3 minutes. Add Impossible Burger and crumble it well. Season with adobo and salt. Cook and stir until no longer pink, 5 to 6 minutes. Add the black bean-rice mixture, spinach, and remaining tomatoes to the skillet. Mix well and simmer for 3 minutes.

5. 5

   Cut the tops off the bell peppers and remove the cores. Use a spoon to stuff each pepper with the filling. Arrange them in a baking dish.

6. 6

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

• Calories 511.9 kcal High
• Protein 14.93 g Good Source
• Carbs 86.59 g Moderate
• Total Fat 10.98 g Moderate
• Saturated Fat 0.94 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 645.36 mg High
• Fiber 11.72 g Good Source
• Sugar 11.25 g High
• Added Sugar 3.28 g Moderate
• Calcium 499.91 mg Good Source
• Iron 6.03 mg Good Source
• Potassium 671.75 mg Moderate
• Vitamin A 1337.13 mcg_rae Good Source
• Vitamin C 266.33 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅