Cajun Stuffed Peppers

• 1 cup brown rice
• 1/3 cup quinoa
• 2 large green bell peppers, halved lengthwise and seeded
• 1 Tbsp extra-virgin olive oil
• 1 medium onion, chopped
• 1/4 pound andouille sausage, finely chopped
• 3 cloves garlic, chopped
• 1/2 tsp dried thyme
• Large pinch of allspice (optional)
• Kosher salt
• 1 14-ounce can low-sodium diced tomatoes or diced fresh tomatoes or Kitchen Garden Farm whole, peeled tomatoes, chopped
• 1 small bunch kale, stems removed, leaves chopped
• Chopped fresh parsley, for topping (optional)

Bring medium saucepan of water to boil; add brown rice and boil 10 minutes. Stir in quinoa and cook until both grains are tender, about 15 more minutes. Drain well and set aside.

Meanwhile, drizzle bell peppers with 1 Tbsp water in a microwave-safe bowl. Cover with plastic wrap; microwave 10 minutes.

Heat olive oil in a wide saucepan over medium-high heat. Add onion and cook, stirring, until golden, about 5 minutes. Add sausage, garlic, thyme, allspice and 1/2 teaspoon salt and cook, stirring, until sausage is brown and crisp, about 3 more minutes. Add tomatoes and 1 cup water to pan. Pile the kale on top, cover and cook until kale wilts, about 2 minutes. Stir kale into sauce and bring to a simmer. Arrange the bell peppers on top, cover and simmer until the kale is just tender, about 8 minutes.

Divide the peppers among plates. Stir the grains into the kale mixture and season with salt. Spoon into the peppers. Top with parsley.