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. 😉
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.
- 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.
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
- 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
- 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.