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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. 😉
I was thrilled when Dr. Praeger’s contacted me to deconstruct one of their veggies burgers to create a recipe. I love Dr. Praeger’s veggie burgers because they are all natural, gluten-free and GMO-free.
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.
They sound delicious, don’t they? Yup, they are.
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 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.
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.
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).
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.
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
Ingredients
- 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
Instructions
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In a skillet over medium heat, sauté the garlic and onion in the olive oil until soft, about 3–4 minutes.
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Add the veggie burgers, break them up into pieces with a wooden spoon and stir.
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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.
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Bake in preheated oven for 20-25 minutes. I like them when the peppers are still firm and not mushy. Serve immediately.
Disclaimer: This post is sponsored by Dr. Praeger’s. The wonderful people at Dr. Praeger’s compensated me for the time spent developing and photographing this recipe. However, like always, the opinions are entirely my own. Promise
My sponsors help make this blog possible.
If you make these Kale and Quinoa Stuffed Peppers or any of the other recipes I have shared with you, please some back and let me know. You guys know that I love to hear from you!
I hope you enjoy these! Thank you for stopping by and please come back soon!
This dish rocks! I love Kale and quinoa and peppers. I am totally making this with my next batch of fresh peppers.
I hope you like it Kristen!
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!
Thanks Kelly!
OH these look so good! I have to try these veggie burgers sometime!
Thanks Ashley!
Stuffed peppers are a summertime favorite around here. Bookmarking for a few months when I can get fresh peppers. 🙂
I am with you Kirsten, love stuffed peppers in the summer!
What a great change up on stuffed peppers! Can’t wait to try this – it sounds delicious!
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!
Love the ingredient list for those veggie burgers and I’m totally making these stuffed peppers for my dad!
These look so nutritious! I love that you added cilantro too, so much flavor!
My household LOVES stuffed peppers. I think I might be able to work this into the dinner rotation – love the recipe Lauren!
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!!!
These stuffed peppers look fantastic! I had never heard of this brand before – thanks for introducing me to them! YUM!!
Thanks Rose!