Kale and Quinoa Stuffed Peppers

Courtesy of: Dr. Praeger's
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Cook: 20-25 minutes
Total Time:


There is something about a great stuffed pepper recipe that can take you back to the nostalgic memories of mom’s home cooking. This recipe is a great nutritional update to those great recipes of yesteryear. Best of all, this dish is versatile. It can be the perfect vegetarian dinner for a Meatless Monday event or, just leave off the cheese, and it can easily become a new favorite vegan entrée.


  • 2 large garlic cloves, minced
  • 1/2 onion, minced
  • 2 tablespoons extra-virgin olive oil
  • 4 Dr. Praeger's Kale veggie burgers
  • 1 can BPA-FREE black beans
  • 4-5 large red bell peppers
  • 1/4 cup quinoa, rinsed and cooked
  • chopped cilantro 1/4 cup shredded cheddar cheese (optional)


  1. In a skillet over medium heat, sauté the garlic and onion in the olive oil until soft, about 3–4 minutes.
  2. Add the veggie burgers, break them up into pieces with a wooden spoon and stir.
  3. Cut about 1 inch off the top of pepper. Remove seeds and membranes: rinse peppers well.
  4. Stuff each pepper with kale burger mixture.
  5. Top each pepper with 1-2 tablespoons cheese and cilantro if desired.
  6. Bake in preheated oven for 20-25 minutes. I like them when the peppers are still firm and not mushy. Serve immediately.