Impossible™ Stuffed Peppers

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.