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.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Substitute 1 1/2 cans fire-roasted tomatoes for the fresh tomatoes, if preferred. Add 1 can to the rice mixture and 1/2 can to the burger mixture.

Nutrition Facts

388 calories; protein 9.1g; carbohydrates 52.4g; fat 10.9g; sodium 541.2mg. Full Nutrition

Reviews (14)

14 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
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, It was DELICIOUS! My husband said they were his favorite stuffed peppers I've ever made, and I have to agree. YUM! Read More
Rating: 4 stars
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. Read More
Rating: 2 stars
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. Read More
Rating: 5 stars
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! Read More
Rating: 4 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More
Rating: 5 stars
I was pleasantly surprised by the meat substitute. This recipe was very tasty. Read More