Mouthwatering Stuffed Peppers

1. 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.

2. 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.

3. Preheat the oven to 350 degrees F (175 degrees C).

4. 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.

5. Cut tops off bell peppers and remove cores. Use a spoon to stuff each pepper with filling. Arrange in a baking dish.

6. Bake in the preheated oven until peppers are tender, 15 to 20 minutes.

Tips

Substitute 1 1/2 cans fire-roasted tomatoes for fresh tomatoes if desired: add 1 can to the rice mixture and 1/2 can to the burger mixture.