• 3 Dr. Praeger’s Heirloom Bean Veggie Burgers
  • 3 bell peppers
  • 1 cup cooked quinoa
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup black beans
  • 1/4 corn
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup vegan cheese (optional)


Serves: 6
Cook time: 1 hour

  1. Begin by cooking your veggie burgers. Pre-heat your oven to 450 degrees fahrenheit. Once heated, add your veggie burgers to an non-greased baking sheet. Cook for 7 minutes, flip and cook for an additional 5 minutes. Remove from oven and let cool down – bring temperature down to 350 degrees Fahrenheit.
  2. Wash and cut your peppers in half. Remove the seeds and white strands carefully. Set aside.
  3. Heat some oil in a large sauté pan and add in your onion. Cook until translucent and add in your 2 garlic cloves. Cook for 30 seconds and add in your corn and black beans. Cook for an additional minute then add in your cooked quinoa. Cook for 3 minutes and meanwhile chop up your veggie burgers into bite sized pieces. Mix to combine and add your spices. Take off heat.
  4. Place your peppers into a baking tin and place ingredients evenly throughout the peppers. Add your vegan cheese and cover baking tin with tinfoil. Let cook for 35-40 minutes or until the peppers are tender. Serve!