Impossible Stuffed Peppers Recipe

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.