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How to Make Impossible Stuffed Peppers - A Step-by-Step Guide

Stuffed peppers have been a beloved dish for generations, but what if there was a way to take this classic recipe and make it even more delicious and convenient? That's where the "impossible" stuffed peppers come in. This modern twist on a traditional favorite takes all the flavors you love and combines them into a simple, yet mouthwatering casserole.

What makes these stuffed peppers "impossible" is the use of a unique ingredient - Bisquick baking mix. The addition of this versatile m...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 6
  • Yield: 6 peppers

  • 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.

    • Nutrition

    388 cal.

    • Total Fat: 11g
    • Saturated Fat: 1g
    • Sodium: 541mg
    • Total Carbohydrate: 52g
    • Dietary Fiber: 11g
    • Total Sugars: 6g
    • Protein: 9g
    • Vitamin C: 150mg
    • Calcium: 82mg
    • Iron: 4mg
    • Potassium: 765mg

    Categories

    Beef recipes
    Rice recipes
    Pepper recipes
    Cheese recipes
    Tomato recipes