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Friday, 27 February 2015 09:46

Kale and Quinoa Stuffed Peppers Featured

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Kale and Quinoa Stuffed Peppers Kale and Quinoa Stuffed Peppers Dr. Praeger's Sensible Foods
For a savory, hearty appetizer, side dish or lighter main meal, try these vegetarian, gluten free, nut free, veggie packed Kale & Quinoa stuffed peppers.These can also be made dairy free or vegan by switching out the cheese for an alternative or leaving it out entirely.Enjoy!

  • Ingredients:
    1 box (10 oz.) Dr. Praeger’s Kale 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*
  • Instructions:
    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. These should take another 3-4 minutes to cook.

    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 the pepper. Remove seeds and membranes and rinse peppers well. Stuff each pepper with kale burger mixture. Top each pepper with 1-2 tablespoons cheese.*

    6. Place peppers on prepared baking sheet. Bake in preheated oven for 20-25 minutes. Serve immediately.

    Prep Time: 20 minutes
    Cook Time: 25 minutes

    TIP: If the peppers do not stand up straight, cut a small amount off the bottom of each pepper so they sit evenly.

  • Cuisine: African (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no dried / ground spices, no meat / poultry, no alcohol
  • Just right for...: Comfort food, Fall favorites, Winter favorites
  • Top 8 allergens?: gluten-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 15-30 minutes
  • Total time (inc active/prep): 30-45 minutes
  • Substitution ideas: *Vegan/Dairy Free Option: Leave out the cheese or replace with a vegan or dairy free alternative.
  • Specialty Diets: Paleo
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