Name: Vegetarian Taco-Stuffed Peppers
Prep time: 20 min
Cook time: 20 min
Yield: 3
Ingredients: Red bell pepper - 1 medium; Yellow bell pepper - 1 medium; Orange bell pepper - 1 medium; Olive oil - 2 tablespoons; Impossible Burger - 1 (12 ounce) package; Onion, minced - 1 small; Garlic, minced - 2 cloves; Taco seasoning mix - 1 (1 ounce) envelope; Fire-roasted diced tomatoes - 1 (14.5 ounce) can; Shredded Mexican blend cheese, divided - 1 ½ cups; Minced fresh cilantro - ¼ cup; Sour cream - ¾ cup; Prepared guacamole - ¾ cup

Ingredients for - Vegetarian Taco-Stuffed Peppers

1. Red bell pepper 1 medium

2. Yellow bell pepper 1 medium

3. Orange bell pepper 1 medium

4. Olive oil 2 tablespoons

5. Impossible Burger 1 (12 ounce) package

6. Onion, minced 1 small

7. Garlic, minced 2 cloves

8. Taco seasoning mix 1 (1 ounce) envelope

9. Fire-roasted diced tomatoes 1 (14.5 ounce) can

10. Shredded Mexican blend cheese, divided 1 ½ cups

11. Minced fresh cilantro ¼ cup

12. Sour cream ¾ cup

13. Prepared guacamole ¾ cup

How to cook deliciously - Vegetarian Taco-Stuffed Peppers

1 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

2 . Stage

Cut bell peppers in half vertically through the stem and remove the seeds. Place cut-sides down in a baking dish to allow excess moisture to drain.

3 . Stage

Bake in the preheated oven for 10 minutes. Remove from the oven, flip peppers over, cut-sides up, and set aside.

4 . Stage

Heat oil in a large skillet over medium-high heat. Cook meatless ground beef and onion in the hot pan, breaking up any large pieces, until browned, 5 to 6 minutes. Add garlic and stir until cooked through, about 2 minutes more. Sprinkle with taco seasoning and stir in diced tomatoes until combined. Stir in 3/4 cup Mexican cheese.

5 . Stage

Stuff peppers with mixture and cover dish with foil.

6 . Stage

Bake in the preheated oven until peppers are tender, 10 to 15 minutes. Remove foil and top peppers with remaining cheese. Return to the oven and bake until cheese is melted, 2 to 3 minutes. Sprinkle with cilantro and serve each pepper with a dollop of sour cream and guacamole.