• Makes 4 – 5 servings
  • 4 Dr. Praeger’s Kale veggie burgers
  • 2 large garlic cloves, minced
  • 1/2 onion, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 can of black beans
  • 1/4 cup drained, rinsed and cooked quinoa
  • 1 cup chopped spinach
  • 4-5 large red bell peppers
  • 1/4 cup shredded cheddar cheese*


  1. Preheat oven to 350 degrees F. Prepare baking sheet or baking dish with parchment paper or organic cooking spray.
  2. In a skillet over medium heat, sauté the garlic and onion in the olive oil until soft, about 3–4 minutes.
  3. Add the frozen veggie burgers and as they cook, break them up into pieces with a wooden spoon, stirring continuously another 3-4 minutes.
  4. Add the chopped spinach, black beans, cooked quinoa and cook for a few minutes until the kale slightly wilts.
  5. Cut about 1 inch off the top of pepper. Remove seeds and membranes and rinse peppers well.
  6. Stuff each pepper with kale burger mixture. Top each pepper with 1-2 tablespoons cheese.*
  7. Place peppers on prepared baking sheet. Bake in preheated oven for 20-25 minutes. Serve immediately.

If the peppers do not stand up straight, cut a small amount off the bottom of each pepper so they sit evenly. *Vegan Option: Leave out the cheese or replace with a vegan substitute.