Impossible Stuffed Peppers Recipes

Steps:

• 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.

Steps:

• If your peppers don't sit upright on your cutting board, trim about 1/8-inch off the bottoms to even them out so they can stand without falling over. Cut the top off each pepper about 1/2-inch down. Remove and discard the stems, then finely chop the remaining flesh from the tops. Scoop out the seeds and as much of the membranes as you can. Place the peppers in a large microwave-safe bowl with 1/2 cup water. Cover with plastic wrap and microwave on high power for 12 minutes. Carefully uncover and let them sit until ready to assemble.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Spread the beef in an even layer and cook undisturbed until lightly browned, about 3 minutes. Toss and continue to cook, breaking up any clumps with the back of a spoon and scraping up any browned bits from the pan until the meat is lightly browned all over, 6 to 8 minutes. Transfer the browned meat to a large bowl with a slotted spoon.
• Reduce the heat to medium. Heat the remaining 1 tablespoon oil and add the reserved chopped peppers, onions, garlic, thyme, 4 teaspoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until tender but not browned, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until falling apart and much of the liquid has evaporated, about 7 minutes.
• Stir in the tomato paste and cook, stirring constantly until brick red colored, about 1 minute. Stir in the wine and cook until the mixture is reduced, very thick and no smell of alcohol remains, 6 to 8 minutes. Add the broth and bring to a boil. Transfer to the bowl with the beef. Stir in the rice until completely combined. (The mixture will be wet.) Season with salt and pepper.
• Arrange a rack in the center of the oven and preheat to 450 degrees F.
• Place the peppers cut-side up in a 13-by-9-inch baking dish. Spoon the filling into the peppers, gently pressing it in with the back of a spoon. Be careful not to overstuff and split the sides of the peppers. Bake for 15 minutes. Then top with the cheese and continue baking until the filling is heated through and the cheese is browned in spots, 10 to 12 minutes.

Steps:

• For the tomato sauce: Combine the whole tomatoes and liquid from the can, onion, 2 cloves of the garlic, basil, oregano, olive oil, salt and black pepper in a 2-gallon container and puree with an immersion blender until smooth.
• Heat a large saute pan over high heat until it begins to smoke. Reduce the heat to medium and add the grapeseed oil and remaining 2 cloves of garlic and quickly saute. Add the diced tomatoes and saute until heated through, 1 to 2 minutes. Add the pureed tomato sauce and bring to a simmer. Cook for 15 minutes and remove from the heat.
• For the stuffed peppers: Preheat the oven to 350 degrees F. Bring 1 gallon water and 2 tablespoons salt to a boil in a 2-gallon pot. Add the pasta and stir continually for the first 2 minutes of cooking to make sure it doesn't stick, then stir occasionally until the pasta is cooked to al dente, about 9 minutes.
• Strain the pasta, spread it on a cookie sheet and drizzle with the olive oil. Mix to coat and refrigerate until cold.
• Heat a saute pan over medium heat and add the grapeseed oil and sausage. Cook the sausage, stirring with a wooden spoon to break up the chunks, until browned and fully cooked, about 15 minutes. Remove from the pan, spread on a cookie sheet and refrigerate until cold.
• Preheat the oven to 350 degrees F. Combine the orzo and sausage in a mixing bowl with the diced tomatoes, Parmesan and basil. Season with salt and black pepper.
• Cut the top off each bell pepper and remove the seeds and ribs from the inside. Trim the bottom of each pepper so it will sit upright on the plate.
• Stuff the peppers with the sausage mixture and top with the mozzarella. Arrange in a 9-by-13-inch baking dish, cover with foil and bake for 20 minutes. Remove the foil, return the peppers to the oven and bake until tender, 5 to 10 minutes more. Remove from the oven and allow the peppers to sit for 5 minutes.
• For the broccoli rabe: Combine 2 gallons of water and 4 tablespoons salt in a large pot and bring to a boil. Prepare an ice bath for shocking the broccoli rabe.
• Add half of the broccoli rabe to the water and cook until al dente, 3 to 4 minutes. Strain the broccoli rabe from the water and shock in the ice bath. Bring the water to back up to a boil and repeat with the rest of the broccoli rabe.
• Remove the broccoli rabe from the ice bath and pat dry with a towel.
• For plating: Reheat the tomato sauce to a simmer over medium heat.
• Heat a saute pan over high heat until it begins to smoke. Add the grapeseed oil and then add the blanched broccoli rabe. Saute for 2 to 3 minutes and then season with the black pepper and 2 teaspoons of the salt.
• Pool about 4 ounces of the tomato sauce on 6 plates. Divide the broccoli rabe among the plates, putting it in the center of the plate and making the pile flat so you can place the stuffed pepper on top. Place the stuffed pepper on top of the broccoli rabe and serve immediately.

Steps:

• Rinse the peppers under warm running water.
• Cut a slice from a stem end of each pepper (about ½ inch thick).
• Remove the core, white veins, and seeds.
• Fill a medium size pot with water and bring to boil.
• Place the peppers, and the tops, into the boiling water and cook for 5 minutes.
• Remove peppers and cool.
• Arrange peppers in a shallow baking dish.
• Sauté chopped onions in canola oil to a golden color.
• Add mushrooms and garlic, and sauté for 3 minutes.
• Mix the rice and mushrooms, and season with Italian seasoning, salt and pepper, to taste.
• Fill the peppers with the rice filling.
• Place the pepper top slices over the filling.
• Pour ¼ cup of vegetable broth into each pepper, and pour the remaining broth into the pan.
• Bake uncovered, at 350 degrees F, for 30 minutes.

Steps:

• Heat oven to 200C/180C fan/gas 6 and heat the oil in a large pan. Add the onion and cook for a few mins to soften. Add the garlic and beef, and cook until the meat is browned - break it up with a spoon as it cooks. Add the tomatoes, oregano, stock cube and ketchup. Season well, give everything a good stir and cover with a lid. Simmer for 30 mins.
• Meanwhile, halve the peppers and scoop out the seeds and white membrane. Place cut-side up in a roasting tin, season and bake for 20 mins.
• When the mince is cooked, divide it between the softened peppers. Return to the oven for 10 mins, sprinkled with cheese. Scatter with basil leaves before serving.

Steps:

• Cut tops off peppers, remove seeds.
• Drop in boiling water for 3 minutes.
• Drain, rinse in cold water.
• In a bowl, combine the next 8 ingredients.
• Spoon into peppers.
• Put in a greased 13x9-inch pan.
• Mix soup and basil.
• Spoon over peppers.
• Cover and bake at 350°F for 1 hour.

Steps:

• Heat oven to 350°F.
• Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain.
• In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot.
• Stuff peppers with beef mixture. Stand peppers upright in ungreased 8-inch square glass baking dish. Pour remaining tomato sauce over peppers.
• Cover tightly with foil. Bake 10 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese.