Vegetarian Taco-Stuffed Peppers

Ingredients

• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 1 medium orange bell pepper
• 2 tablespoons olive oil
• 1 (12 ounce) package Impossible Burger
• 1 small onion, minced
• 2 cloves garlic, minced
• 1 (1 ounce) envelope taco seasoning mix
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1.5 cups shredded Mexican blend cheese, divided
• 0.25 cup minced fresh cilantro
• 0.75 cup sour cream
• 0.75 cup prepared guacamole

Steps

1. Bring the oven to 375 degrees F (190 degrees C) to preheat.
2. Halve the bell peppers vertically through their stems and take out the seeds. Set them cut-side down in a baking dish so excess moisture can drain.
3. Bake for 10 minutes in the preheated oven, then take them out. Turn the halves cut-side up and put aside.
4. Warm the oil in a large skillet over medium-high heat. Add the meatless ground beef and onion, breaking apart large pieces as they cook for 5 to 6 minutes, until browned. Add the garlic and keep stirring for about 2 minutes more, until cooked through. Sprinkle on the taco seasoning, stir in the diced tomatoes to combine, then stir in 3/4 cup Mexican cheese.
5. Fill the peppers with the mixture and cover the baking dish with foil.
6. Bake in the preheated oven for 10 to 15 minutes, until the peppers are tender. Take off the foil and put the remaining cheese on top, then bake again for 2 to 3 minutes, until melted. Scatter cilantro over the peppers and serve each with a dollop of sour cream and guacamole.