Description
Veggie Burger Stuffed Peppers packed with black beans and your favorite veggie burger! Perfect for an easy flavorful plant-based weeknight meal.
Ingredients
- 4 Hilary’s Eat Well Adzuki Bean Burger (or sub your favorite homemade or store-bought veggie burger of choice)
- avocado oil spray
- 4 large red bell peppers
- 1 15-oz can black beans, drained and rinsed
- 1 cup tomatoes, diced
- 1 cup white onion, diced
- 1/2 tsp garlic powder
- pinch of black pepper
- pinch of Himalayan sea salt
- 1/4 cup fresh cilantro, finely chopped
- 4 cups baby spinach or leafy greens (optional)
- 1 TBSP chili powder
- 2 TBSP nutritional yeast
- salsa, for serving
Instructions
- Preheat the oven to 350 °F and prepare a baking pan.
- Cut the tops of the peppers off and rinse the insides to remove the seeds.
- Add the cleaned peppers to a pot of boiling water and boil them for 3-5 minutes. Drain the peppers and set them aside.
- Spray a skillet with avocado oil spray and heat it over medium heat on the stovetop. Once it’s warm, add the onion and garlic (and leafy greens, if using) and cook until the onions are clear; about 3-5 minutes. Transfer the mixture to a large mixing bowl.
- Add the veggie patty to the pan with a little more avocado oil spray if needed and cook for a total of 10 minutes, flipping once half way. Remove the patty from the heat and roughly crumble with your hands or a fork into the mixing bowl.
- Next, add the diced tomato, Himalayan sea salt, black pepper, cilantro, chili powder, and black beans and stir again to combine.
- Spoon the mixture into peppers, filling them to the top. Don’t be afraid to pack them very full! Spoon any extra filling into the pan to bake alongside the peppers.
- Top each stuffed pepper with a sprinkling of nutritional yeast and place pan in the oven. Bake the pepper for 25-30 minutes or until they’re heated throughout. The peppers should start to brown around the edges and on top.
- To serve, plate the stuffed peppers. Slice them in half and top them with fresh salsa and cilantro.
- Store leftover peppers in the refrigerator for 2-3 days and reheat before serving.
Notes
Adapted from Tone It Up
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free