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    Home » Recipes » Gluten Free

    Kale and Quinoa Stuffed Peppers

    Published: Mar 27, 2014 · Modified: Dec 5, 2021 by Lauren Kelly · This post may contain affiliate links.

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    These Kale and Quinoa Stuffed Peppers are the perfect vegetarian dinner for Meatless Monday or Fridays during Lent. They can easily be made vegan if you take off the cheese.  I love stuffed peppers, just not stuffed with meat. 😉

    Kale Stuffed Peppers a white plate.

     

    Disclaimer: This post is sponsored by Dr. Praeger's.  They compensated me for the time spent developing and photographing this recipe.  However, like always, the opinions are entirely my own.  Promise!

    I was thrilled when Dr. Praeger's contacted me to deconstruct one of their veggies burgers to create a recipe.  I love their veggie burgers because they are all natural, gluten-free and GMO-free.  

    Easy weeknight recipes aren't always easy to find. Especially meals that are healthy and that your family will actually enjoy eating.

    These stuffed peppers are so easy to make and can be prepped ahead of time. Some other easy, healthy recipes are thus Slow Cooker Thai Chicken Soup, Eggplant Parmesan, Zucchini Ravioli and this Healthy Mexican Casserole!

    Why You Should Make These Kale and Quinoa Stuffed Peppers

    I am hesitant about some of the veggie burgers in supermarkets today because many of them contain GMO filled soy and other undesirable ingredients.  I chose to use their new KALE Veggie Burgers (right up my alley!)

     Check out the ingredients:

    Quinoa (quinoa, filtered water), Brown Rice (brown rice, filtered water), Millet (millet, filtered water), Onions, Expeller Pressed Canola Oil, Carrots, Spinach, Sweet Potatoes, Roasted Corn, Red Peppers, Water Chestnuts, Kale, Roasted Zucchini, Broccoli, Potato Flakes, Rice Starch, Roasted Garlic, Parsley, Salt, Black Pepper.

    I also added quinoa to my stuffed peppers to increase the fiber and protein content.  Quinoa is actually a seed but is primarily marketed as a grain due to its nutty texture.  

    It contains all of the essential amino acids which makes it high in protein.  Quinoa is so versatile and adds a boost of plant-based nutrition to any dish.

    Most of you know how much I love kale.  Kale is a leafy-green powerhouse of nutrition.  It is packed with iron, Vitamin K, Vitamin A, Vitamin C, calcium and many antioxidants and nutrients.

    Beans are filled with healthy fiber and protein.  I haven't met a bean I don't like (yes even lima beans) but I really love my black beans.

    These really are filled with all wholesome, natural ingredients that you can feel good about giving to your family. This is so important to me.

    Recipe Ingredients

    • Garlic - Every recipe needs garlic, right? I use garlic in almost every savory recipe.
    • Onion - Chopped onion adds so much flavor in this soup, especially when paired with garlic.
    • Extra Virgin olive oil - This is light and flavorful and adds some heart healthy fats to this dip.
    • Veggie burgers - I used Dr. Praeger's Kale Veggie Burgers but you can use whatever veggie burger you'd like.
    • Black beans - Loaded with protein and fiber, black beans add a wonderful taste and texture to many dishes.
    • Red bell peppers - Look for large, firm peppers to make sure you have room to stuff all of that deliciousness!
    • Quinoa - Packed with all plant-based protein, quinoa is so versatile. It goes with just about any recipe and adds protein and fiber.
    • Cilantro - This is one of those that you either love or hate. I LOVE cilantro personally.
    • Cheddar cheese - I use full fat dairy in all of my recipes. I think extra sharp cheddar cheese is perfect in thee stuffed peppers.

    How To Make These Quinoa and Kale Stuffed Peppers

    Wait until you see how easy these are to prepare.  Yes,  they are easy even though they look fancy.  Such a pretty presentation!

    First I took a small amount of extra virgin olive oil (1 tablespoon) and added it to a large skillet. I took 4 veggie burgers and cooked them while crumbling them into pieces.

    Kale and quinoa stuffing for the peppers.

    They took about 3-4 minutes to cook.  And they smelled amazing!

    Next I added chopped spinach, black beans, cooked quinoa and allowed to cook for a few minutes until the kale wilts slightly (I like it when it's still crispy).

    Kale and Quinoa Stuffing for peppers in a skillet with a wooden spoon.

    Preheat the oven to 350 degrees.  Prepare baking sheet or baking dish with parchment paper or organic cooking spray.  

    Cut about 1 inch off the top of pepper.  Remove seeds and membranes and rinse peppers well.  

    *TIP: If the peppers do not stand up straight, cut a small amount off the bottom so they sit evenly.  

    Stuff each pepper with kale mixture.  Top each pepper with 1-2 tablespoons cheese if desired.

    Kale Quinoa Stuffed Peppers on a white plate.

    Bake in preheated oven for 20-25 minutes.  I like them when the peppers are still firm and not mushy.  Serve immediately.

    Kale and Quinoa Stuffed Peppers on a white plate with one close up of a stuffed pepper in front.

    Related Recipes

    Turkey Stuffed Bell Peppers from Skinnytaste

    The Best Stuffed Peppers from Well Plated

    Stuffed Peppers from Cooking Classy

    Vegetarian Stuffed Peppers from Cookie and Kate

    Please feel free to follow me on Pinterest, Facebook and Instagram! Thanks for stopping by!

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    Kale and Quinoa Stuffed Peppers - Lauren Kelly Nutrition

    Kale and Quinoa Stuffed Peppers

    These healthy and simple to make Kale and Quinoa Stuffed Peppers are delicious!
    No ratings yet
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    Course: brunch, meatless, Side Dish, vegetarian
    Cuisine: American
    Diet: Gluten Free, Low Fat
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 253kcal
    Author: Lauren Kelly

    Ingredients

    • 2 large garlic cloves minced
    • ½ onion minced
    • 2 tablespoons extra-virgin olive oil
    • 4 Dr. Praeger's Kale veggie burgers
    • 1 can BPA-FREE black beans
    • 4 large red bell peppers
    • ¼ cup quinoa rinsed and cooked
    • chopped cilantro
    • ¼ cup shredded cheddar cheese optional

    Instructions

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

    Notes

    To store in the refrigerator. place cooled stuffed peppers in an airtight container in the refrigerator for up to 5 days.
    I recommend reheating in the oven for best results. Place in a baking dish and cook for 15 minutes at 300 degrees.

    Nutrition

    Calories: 253kcal | Carbohydrates: 22g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 11mg | Sodium: 448mg | Potassium: 578mg | Fiber: 7g | Sugar: 6g | Vitamin A: 3810IU | Vitamin C: 157mg | Calcium: 165mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @lkellynutrition or tag #lkellynutrition!

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    Reader Interactions

    Comments

    1. Rose | The Clean Dish

      May 11, 2015 at 1:14 am

      These stuffed peppers look fantastic! I had never heard of this brand before - thanks for introducing me to them! YUM!!

      Reply
      • lauren.kelly

        May 11, 2015 at 1:37 pm

        Thanks Rose!

        Reply
    2. Marjory @ Dinner-Mom

      May 08, 2015 at 12:30 am

      That stuffing sounds amazing. I'm not a huge pepper fan...but, I bet it would be fantastic in a tomoato or hulled zucchini too!!!

      Reply
    3. Aly ~ Cooking In Stilettos

      May 07, 2015 at 11:41 pm

      My household LOVES stuffed peppers. I think I might be able to work this into the dinner rotation - love the recipe Lauren!

      Reply
    4. Angie

      May 07, 2015 at 7:26 pm

      These look so nutritious! I love that you added cilantro too, so much flavor!

      Reply
    5. Angie | Big Bear's Wife

      May 07, 2015 at 12:54 pm

      Love the ingredient list for those veggie burgers and I'm totally making these stuffed peppers for my dad!

      Reply
    6. heather | girlichef

      May 07, 2015 at 12:13 am

      Those burgers sound AMAZING! I'd have to buy a couple of boxes because I would want to eat some straight up...and make the peppers. Yum!

      Reply
    7. Ashley @ Wishes and Dishes

      May 06, 2015 at 4:00 pm

      OH these look so good! I have to try these veggie burgers sometime!

      Reply
      • lauren.kelly

        May 06, 2015 at 5:16 pm

        Thanks Ashley!

        Reply
    8. Martha @ A Family Feast

      May 06, 2015 at 7:41 pm

      What a great change up on stuffed peppers! Can't wait to try this - it sounds delicious!

      Reply
    9. Kirsten/ComfortablyDomestic

      May 06, 2015 at 4:47 pm

      Stuffed peppers are a summertime favorite around here. Bookmarking for a few months when I can get fresh peppers. 🙂

      Reply
      • lauren.kelly

        May 06, 2015 at 5:15 pm

        I am with you Kirsten, love stuffed peppers in the summer!

        Reply
    10. Kelly @ TastingPage

      May 06, 2015 at 3:05 pm

      What a great idea. I don't eat gluten so love not using a bun and instead eating all of those wonderful ingredients inside a vegetable!

      Reply
      • lauren.kelly

        May 06, 2015 at 5:16 pm

        Thanks Kelly!

        Reply
    11. [email protected]+A+Mind+Full+Mom

      May 06, 2015 at 11:26 am

      This dish rocks! I love Kale and quinoa and peppers. I am totally making this with my next batch of fresh peppers.

      Reply
      • lauren.kelly

        May 06, 2015 at 5:16 pm

        I hope you like it Kristen!

        Reply

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