My husband went out to the supermarket to pick up one thing. He came home with a pack of Impossible Meat (vegetable based plant meat). I was really surprised because he isn’t into plant based meats. He is usually anti to them. I said why did you pick that up and he said it was on sale and you cooked Impossible burgers really well (not to brag but…I did….better than Impossible burgers I ate out). I happened to already have a bunch of those yellow guero chile peppers that they use in Mexican Foods so I thought I’d stuff them Tex Mex Style hoping that they would come out good and they came out FORKING DELICIOUS! I make various meatballs and meat loaves all the time so I had an idea on what I was doing. The big surprise to me was that the Impossible meat doesn’t need as much binder or liquid as the other real meats out there. The big secret for these stuffed peppers coming out great is that you have to make them. Let them cool and refrigerate them. When you reheat them the pepper is well cooked and the Impossible meat is just like real beef. You can’t tell the difference. Serving size is difficult to judge. All the different peppers out there come in all different sizes. I used 14 assorted peppers of different sizes and my little 12 ounce Impossible meat package gave us 6 meals.

Ingredients for around 6 portions

14 peppers -*******AMOUNT OF PEPPERS CAN DIFFER ******(You can use any pepper that you feel like stuffing that you like…I used mostly yellow chili peppers. Anaheim, bells, poblanos, milder jalapeños would be good too)

1 onion – (medium – small) diced

1 bell pepper (I used red) diced

I Tablespoon canola oil

2 Tablespoons garlic confit (I buy bags of garlic from Costco and roast up half the bag with olive oil and make garlic confit. but you can substitute fresh garlic cloves ground to paste…..you will need between 3-5 cloves depending on size and taste)

1/4 cup scallions – sliced thin

1/4 cup cilantro – chopped

1/2 teaspoon ground black pepper

1/2 teaspoon cumin

1/2 teaspoon oregano

1/2 teaspoon mild chili powder

1/4 teaspoon ground achiote also called annatto (Asian and Mexican Markets sell this or buy on-line)

1/2 teaspoon ground chipotle powder (Sprouts sells this or substitute around a teaspoon of chilies in adobo ((mince any chili)

2 eggs – lightly beaten

1 Tablespoon low sodium vegetable base (this is instead of salt but with more flavor)

12 oz Impossible Meat Package

1/3 cup masa flour

1/3 cup peas

oil for spraying.

Directions

Set oven to 350 degrees F and oil a baking sheet.

The rest is pretty easy.

In a fry pan on medium high heat add the canola oil. When the oil is hot add the bell pepper. Let it go around 5 minutes and then add the onion string occasionally. Lower heat to medium and cook till lightly caramelized. Take off heat. When room temperature add to your big mixing bowl.

In a big bowl mix together the onion, bell pepper, garlic, scallions, cilantro, pepper, cumin, oregano, chili powder, achiote/annatto, chipotle, eggs, vegetable base, IMPOSSIBLE meat, masa flour, peas and mix well.

Prep the peppers.

Before the peppers get stuffed you have to make a “T” shop slit at the top of the chili shaped peppers. You have to remove the core and membrane and seeds so you can fill them. Then pack in the filling the best you can.

These go the preheated 350 degree F oven for 30 minutes.

Then let cool on the counter.

Refrigerate over night. (they will have a better texture this way)

Reheat at 350 degrees F covered for 30 minutes to serve.

Maybe ten minutes before you take them out of the oven you might want to melt shredded pepper jack and cheddar cheese on them?

You also might want to top the peppers with fresh cilantro, scallions, pickled onions and a little chopped pickled jalapeños? ………..Maybe some sour cream?

Enjoy! They are FORKING DELICIOUS!