An Easy Meal

Impossible™ Stuffed Bell Peppers

6 Servings

14 Ingredients

Super Easy

By Chef Mimi

Mimi

60’ Total time=30’ Cooking + 30’ Preparation

There's something so cute and satisfying about eating a meal out of a pepper. And, its' much easier to eat your vegetables when they’re stuffed with Impossible™ Beef! Chef Mimi's Impossible Stuffed Bell Pepper recipe combines the rich aromas of seasoned rice & vegetables with the juicy, meaty taste of Impossible™ Beef Meat From Plants. You'll be craving this meal all week long.

“During the holidays my grandmother used to allow us to play in her backyard. We would always get to smell the aroma of sweet bell peppers. I’m excited to be able to embody my grandmother’s energy! My grandmother is one of those old souls who makes everybody feel loved through her dishes.” - Chef Mimi

This recipe is made with Impossible™ Beef Meat From Plants

Nutritional information Where to buy

Let's GetCooking

14 Ingredients

12 oz Package Impossible™ Ground Beef Meat From Plants
8 Medium Red, Yellow, Or Orange Bell Peppers
Salt and Pepper To Taste
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4 oz Shredded Italian Blend Cheese
Cooking Spray
Scallions, Thinly Sliced, For Garnish

Filling

2 tbsp Olive Oil Or Vegetable Oil
1 Yellow Onion
3 Cloves Garlic, Minced
1 tbsp Italian Seasoning (Dried)
Salt to Taste
1 1/2 cups Cooked Rice
15 oz Can Diced Tomatoes

How to prepare

Step 1: Preheat the Oven

Arrange a rack in the middle of the oven and heat the oven to 375°F.

Step 2: Prepare the Peppers

Use a small knife to cut a wide circle around each bell pepper stem (like when carving a jack-o'-lantern) to remove the tops. Chop the tops and set aside (you'll use them in the filling). Season the inside of each pepper generously with salt and pepper. Place the peppers in 9 x 13-inch baking dish, wedging them together as needed to fit in one layer; set aside.

Step 3: Cook the Filling

Heat the oil in a large frying pan over medium heat until it shimmers. Add the onion, season with salt, and cook, stirring occasionally, until softened – about 8 minutes. Add the Italian seasoning and garlic. Cook until fragrant, about 1 minute more. Add your Impossible Beef, diced pepper tops, and 1 teaspoon salt and cook on medium-high heat, breaking the Impossible Beef up with a spatula until cooked all the way through, about 6 minutes. Remove from the heat and stir in the rice and drained tomatoes. Season with salt and pepper as needed.

Step 4: Stuff the Peppers

Evenly divide the mixture among the peppers (use a canning funnel if you have one). Sprinkle the cheese over the peppers. Carefully pour 1 cup of water between the peppers into the baking dish.

Step 5: Bake the Stuffed Peppers

Spray one side of a large sheet of aluminum foil with cooking spray. Place it sprayed-side down over the peppers and cover the baking dish tightly. Bake until the peppers are softened but not mushy and the filling is heated through, about 1 hour. Sprinkle with scallions.