2 cups red quinoa (the whole box)

4 cups water

2 tbsp olive oil

2 green onions, both white and green parts diced

1/4 tsp salt

1 can Muir Glen diced tomatoes with Italian seasoning

3 small fresh basil leaves, chopped

2 small fresh oregano leaves, chopped

8 assorted bell peppers

1/2 cup cilantro

1 bunch kale, chopped 

Squeeze of lime juice

 

 

AVOCADO TOPPING

2 avocados

juice of one lime

salt to taste

 

 

Prepare your bell peppers: hollow out, cut the membranes from the peppers, and make sure they can stand upright. Place them in a 9 x 13 dish.

 

Cook the red quinoa. 

 

Heat oil in a large deep skillet over medium heat. Cook the onions for two to three minutes. Add the salt. Add the kale and wilt (will take just a few minutes). Mix in the cilantro, basil, and oregano. Squeeze with lime juice. Remove from heat. 

 

Add the red quinoa, diced tomatoes and mix until combined. Fill eight peppers! 

 

Cover the 9 x 13 dish with aluminum foil and bake at 350 degrees for 30 minutes. While the peppers are cooking, mash two avocados with a fork, squeeze lime juice over the top, and salt in a small bowl. Top with peppers with the avocado mixture or serve on the side.