Print Recipe

Stuffed Peppers

Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Corn, beans, onion, Bell Pepper
Keyword: Vegan
Servings: 1
Author: Plant Based Jane


  • 3 bell peppers
  • 1 cup cooked quinoa
  • 1/2 onion chopped
  • 2 garlic cloves minced
  • 1/4 cup black beans
  • 1/4 cup corn
  • 1/2 tsp chili powder
  • 1/2 tsp oregano
  • 1/4 tsp salt
  • 1/4 tsp pepper

Optional Protein

  • 3 Dr. Praeger's Heirloom Bean Veggie Burgers
  • 1/3 cup vegan cheese


  • If using, cook Dr. Praeger's Heirloom Bean Veggie Burgers according to package instructions.
  • Pre-heat your oven to 350 degrees Fahrenheit.
  • Wash and cut your peppers in half. Remove the seeds and white strands carefully. Set aside.
  • 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.
  • 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!