Kale stuffed bell peppers

This recipe was found and recreated in a crazy fun night of awesomeness. It seemed to take several hours to make at the time, but this is really a very easy recipe to make (and I promise it won't take hours!) It's also very versatile. You can add more veggies(celery, carrots, squash are a few I can think of), you can add hamburger-style crumbles, you can use rice instead of quinoa, you can even chop up the bell peppers instead of stuffing them!

4 green bell peppers (large ones)
1 can diced tomatoes
1 yellow onion, chopped
2 cloves chopped garlic
1 bunch of kale, chopped
1 cup quinoa
1 tbsp. dried basil
1/4 c. shredded cheese (or cheese like product) originally, I used mozzarella & parmesan mix.

De-vain the kale and chop it up. Steam the kale over a pot of boiling water, or just put enough water in a pan with a lid and keep a close eye on it. Burnt kale is not yummy.

Swish your quinoa around with some water, then drain it as best you can. This really only works well if you have a fine mesh strainer, and even then, it's not fun, but they say you should rinse it, so I do. Add 2 cups of water, lid it, and cook for 20 mins on low/med or until the water is absorbed and the tiny seeds have opened into a spiral.

Cook your onion and garlic until translucent, then add your tomatoes and cook 10 mins. Add kale, quinoa, basil and salt and pepper. Your mix is now done!

Roast your bell peppers under the broil setting in your oven. Turn them as they turn black, you want it to be blackened all over. When done, place in a covered bowl for 10 mins. You should then be able to easily peel the skin off the peppers.

Set your peeled peppers in a square cake pan. Sprinkle cheese mix in the bottom of the peppers, add quinoa/kale mixture, sprinkle more cheese, and bake in oven 20 mins or until lightly browned on top.

And now you are finally ready to eat!! You won't regret making this recipe, however you decide to make it.