These delicious treats are packed with healthy ingredients like rice, black beans, fresh spinach, spices, and more. For families with busy schedules, this recipe for impossible stuffed peppers is simple to prepare.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 peppers |
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
- 1 (15 ounce) can black beans, rinsed
- 2 medium tomatoes, cut into chunks, divided
- 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
Instructions
- 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.
- 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; sauté for 3 minutes. Stir in black beans and 1/2 of the tomatoes. Cover and simmer for 5 minutes. Stir cooked rice into black bean mixture. Season with cumin, chipotle, and 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; sauté for 3 minutes. Add Impossible Burger; be sure to crumble well. Season with adobo and salt. Cook and stir until no longer pink, 5 to 6 minutes. Add black bean-rice mixture, spinach, and remaining tomatoes to the skillet. Mix well and simmer for 3 minutes.
- Cut tops off bell peppers and remove cores. Use a spoon to stuff each pepper with filling. Arrange in a baking dish.
- Bake in the preheated oven until peppers are tender, 15 to 20 minutes.
- Substitute 1 1/2 cans fire-roasted tomatoes for fresh tomatoes if desired: add 1 can to the rice mixture and 1/2 can to the burger mixture.
Reviews
I made it with ground beef. It took way way longer to prepare. Instructions should have you cook the rice first and while the rice is cooking, chop all the vegetables. It was bland, even with all these ingredients.
This was delicious. I didn’t make any changes, just added some cheese to some. I loved the flavor punch, texture and colors. Excellent recipe. I did modify by making the “meat” mixture then adding the rice to save a pot. When I baked it, I covered it. I had a ton of mixture so after I filled the peppers, I just placed it around them in the pot.
Bell peppers should be steamed a bit before stuffing, otherwise it takes forever for the cooking process. Also there’s really no moisture in this and it’s a bit dry.
This was absolutely amazing. It’s going to be a regular in our dinner rotation. You would never guess it’s vegetarian. Great flavor…the adobo really adds good depth to the seasoning. Make sure you buy peppers that will sit upright…mine were a little oddball shaped 🙂 also I had enough stuffing for one extra pepper so maybe get an extra one just in case.
I was pleasantly surprised by the meat substitute. This recipe was very tasty.
This was a wonderful surprise! I was stepping out of my comfort zone with these babies but really want healthier options at the dinner table and this sure did deliver! This recipe is going in the keeper files.
My husband and I really enjoyed this recipe. I used canned tomatoes instead of fresh and didn’t have a problem with it being dry. I also mixed in a little shredded cheese before stuffing peppers. The Impossible Burger had good flavor and texture. I flash freeze the spinach in a baggie and crumble it into tiny pieces, no chopping involved. I will definitely use this recipe again.
This was a good basic stuffed pepper recipe. The chipotle added a nice amount of heat but as written this was missing something for me. I had 6 nice size peppers and had filling leftover. It would have made a great lunch but my meat loving husband ate it,lol.
This recipe was delicious, but I did think it needed some streamlining to make it an easy weeknight dinner. First, I cooked the rice and kept it separate for serving. Next, I cooked all the veggies together (rather than breaking it into two separate sautés). All the veggies got added to the beans, which I used as my stuffing. I also didn’t have all the ingredients on hand so I used jalapeño instead of poblano, arugula instead of spinach, and taco seasoning instead of the other spices and salt. I served it with a simple arugula and avocado salad, some of my buddy’s hot sauce and my very favorite Peruvian Green Sauce from my blog, https://confessionsofagroceryaddict.com. It was DELICIOUS! My husband said they were his favorite stuffed peppers I’ve ever made, and I have to agree. YUM!
I grew up eating stuffed peppers and these gave those memories a run for their money! I was hesitant because there was no tomato sauce… but don’t be like me and wait. Just make them. They were moist and full of flavor.
I made this as written and wouldn’t change a thing. The flavor combo is spot on. The fresh spinach adds to the flavor, texture, and color and was a brilliant addition. I also liked that the peppers were not over-cooked but still had crunch to them which is how we like them. This was my second time to try Impossible (R) and it was just as impressive as the first time I cooked with it. This is an excellent recipe and one I will definitely make again.
These turned out fantastic. They are not as greasy like beef ones. I used the canned diced tomatoes. The cooking time for the peppers to get tender was longer in my oven. I used an Instant Pot for the rice. My peppers were small, so I ate the leftover filling by itself. Yum!
I really liked this recipe – super packed with good stuff like spinach and beans which means the leftovers make a great lunch. Don’t be afraid of the seasoning – use it! I had 6 large peppers and this filled them up and I had some leftover that I piled on top so it does make quite a bit. I added cheese to a few of them and broiled it to melt and that was tasty, too. And I love Impossible Burger so double bonus!
This was an interesting twist on stuffed peppers. I made the recipe as written and my main complaint was that it was a little dry. I also felt it was screaming for a cheesy topping. Next time I would add a tomato sauce topping with shredded cheese. I was pleasantly surprised, though, at the taste of the Impossible Burger. It actually tasted meaty and was very good.
This was a super easy and adaptable recipe. The Impossible meat cooks up super fast and these stuffed peppers tasted excellent! A meat eater wouldn’t be able to tell the difference. I ended up subbing pinto beans for black beans because that’s what I had on hand. I think this is a great base recipe that can be easily adapted in a bunch of different ways. I would make these again for sure!