Impossible Stuffed Peppers ? I Was Experimenting With Thi

impossible stuffed peppers  i was experimenting with thi multip img 0 c9f5cf27
impossible stuffed peppers i was experimenting with thi multip img 0 c9f5cf27

Impossible stuffed peppers ? I was experimenting with this recipe, and to my surprise it turned out amazing. The peppers were cooked to perfection and the flavoring inside was so savory. I’m looking forward to making this again.
Impossible stuffed peppers
6 peppers color of your choice
2 packages of impossible meat
3 cans of tomatoe soup (I use Campbell’s)
1 large diced onion
1container of Portabella mushrooms diced
1 zucchini diced
3 cloves of garlic minced
2 tablespoon of soy sauce
1 tablespoon of garlic and onion powder
1 can of water
1 1/2 cup of cooked rice
2 cups of violife mozzarella cheese

1. Wash and cut the tops of each pepper and clean out. Pre hear your oven to 375.
2. In a frying pan add light oil, once heated add onions, Portabella mushrooms, zucchini and sauté. Then add 2 tablespoons of soy sauce, inside her for a few more minutes longer. Remove heat.
3. In a separate frying pan cook up impossible meat and break up with a spatula while you cook it. So it looks like crumbles. After cooking place in a mixing bowl, then add your one and ahalf cup of cooked rice, the sautéed onion, Portabella, zucchini. Mix well together. Then add 1 1/2 cans of tomatoes soup and 1/2 can of water. Season the beef mix with onion. Mix well.
4. You are ready to stuff your peppers. I use a roasting pan. Stuff each pepper to the top with impossible mix. Then top it with Violife mozzarella cheese. Add the remaining cans of tomato soup into the casserole dish and a half cup of water. Salt and pepper to taste. Bake for 45 to 1 hour. Cool down before

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