Kale and Quinoa Stuffed Peppers
These healthy and simple to make Kale and Quinoa Stuffed Peppers are delicious!
Servings: 4 servings
Calories: 253kcal
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