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CookPal AI
Impossible Stuffed Peppers

Impossible Stuffed Peppers

Cost $15, save $10

Source: Recommended by CookPal

  • 45 Min
  • 6 Servings
  • $15

INGREDIENTS

  • Grains

    • 💧 2 cups water
    • 🍚 1 cup uncooked white rice

  • Oils & Seasoning

    • 3 tablespoons olive oil, divided
    • 1 teaspoon ground cumin
    • 1 pinch ground chipotle seasoning
    • 🧂 Salt to taste
    • 2 teaspoons adobo all-purpose seasoning

  • Vegetables

    • 🧅 1 medium yellow onion, chopped, divided
    • 🌶 1 medium poblano pepper, chopped, divided
    • 🧄 4 cloves garlic, chopped, divided
    • 1 (15 ounce) can black beans, rinsed
    • 🍅 2 medium tomatoes, cut into chunks, divided
    • 2 cups fresh spinach
    • 6 large bell peppers

  • Plant-based Meat

    • 1 (12 ounce) package Impossible Burger

STEPS

1

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.

2

Heat 2 tablespoons olive oil in a medium pot. Add half the onion, poblano, and garlic; sauté for 3 minutes. Stir in black beans and half the tomatoes. Cover and simmer for 5 minutes. Stir cooked rice into black bean mixture. Season with cumin, chipotle, and salt. Set aside.

3

Preheat the oven to 350°F (175°C).

4

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

5

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

6

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

NUTRIENTS

Per 1 serving

🔥

388

Calories

  • 9
    Protein
  • 52
    Carbs
  • 11
    Fats

💡 For quicker prep, you can use pre-cooked rice or canned seasoned beans.To make it spicier, add diced jalapenos or increase the chipotle seasoning.These stuffed peppers hold well as leftovers; store them in an airtight container in the refrigerator for up to 3 days.Use different colored bell peppers for added visual appeal and varied flavor profiles.