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Impossible Stuffed Peppers

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽AmericanMexican Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Comfort-FoodPescatarian 🐟

Impossible Stuffed Peppers pack tender bell peppers with a savory mix of plant-based meat, fluffy rice, black beans, tomatoes, and spinach seasoned with cumin, chipotle, and adobo. Each bite balances warmth and freshness, making it a colorful, satisfying vegetarian dinner perfect for weeknights or casual gatherings.

  • Prep15 mins
  • Cook30 mins
  • Serves6
  • DifficultyEasy
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.