Description
These beauties are loaded with goodness such as fresh spinach, black beans, rice, spices, and more. This recipe is easy to make and perfect for busy families.
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
- 2 medium tomatoes, cut into chunks, divided
- 1 (15 ounce) can black beans, rinsed
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 6