Preheat oven to 350. Make quinoa according to package directions.

Meanwhile, heat olive oil in large pan and saute onions and tomatoes. Add kosher salt and pepper to taste. After they are cooked (15-ish minutes) add kale and cook down.

While that is cooking, cut tops off bell peppers and scoop out seeds and ribs.

When quinoa is finished, add to large bowl and then add in tomato mixture and combine thoroughly. Fill bell peppers with quinoa and tomato mixture and place in pan. Drizzle tops with olive oil.

Place pan in oven and roast for about an hour.