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ImpossibleTM Stuffed Bell Peppers

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  • 6

    Servings
  • Super Easy

  • 12

    Ingredients

  • 30 min

    Preparation

  • 30 min

    Cooking

  • 60 Total Time

    Total Time

It’s much easier to eat your vegetables when they’re stuffed with Impossible™ Burger! This hearty Impossible Stuffed Bell Pepper Recipe by Chef Mimi is sure to please the whole family.

Based in Oakland, Chef Mimi is the creator of the Black Food & Wine experience and focuses on making recipes rooted in soul food. Her Impossible Stuffed Bell Pepper recipe combines the rich aromas of seasoned rice & vegetables with the juicy taste of Impossible Burger, made from plants, for a meal you’ll crave 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

12 Ingredients

Check out the recipe ingredients to build your shopping list!

  • 1 Package Impossible Burger
  • 8 Medium Red, Yellow, or Orange Bell Peppers (about 4 pounds total)
  • 2 Tablespoons Olive Oil or vegetable oil
  • 1 yellow onion
  • 3 Cloves Garlic, minced
  • 1 Tablespoon Italian Seasoning (dried)
  • 1 Teaspoon kosher salt, plus more for seasoning
  • 1 1/2 Cups Cooked rice
  • 15 Ounce Can Diced tomatoes
  • 4 Ounces Shredded Italian blend cheese
  • Cooking spray
  • Thinly sliced scallions, for garnish
6 steps

  1. LET'S PREP

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

  2. PREPARE THE PEPPERS

    Ingredients used

    • 1 Package Impossible Burger
    • 8 Medium Red, Yellow, or Orange Bell Peppers (about 4 pounds total)
    • 1 Teaspoon kosher salt, plus more for seasoning

    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.

  3. COOK THE FILLING

    Ingredients used

    • 2 Tablespoons Olive Oil or vegetable oil
    • 1 yellow onion
    • 3 Cloves Garlic, minced
    • 1 Tablespoon Italian Seasoning (dried)
    • 1 1/2 Cups Cooked rice
    • 15 Ounce Can Diced tomatoes

    Heat the oil in a large frying pan over medium heat until shimmering. 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 Burger, diced pepper tops, and 1 teaspoon salt and cook on medium-high heat, breaking the Impossible Burger 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.

  4. STUFF THE PEPPERS

    Ingredients used

    • 4 Ounces Shredded Italian blend cheese

    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.

  5. BAKE IT UP

    Ingredients used

    • Cooking spray
    • Thinly sliced scallions, for garnish

    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.

  6. SERVE, SHARE, AND ENJOY

    Makes 8 stuffed pepper, serves 6. Enjoy!

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