Halloween Stuffed Peppers

Orange bell peppers cut into jack-o-lanterns, stuffed with quinoa, kale, and just a little parmesan cheese and tomato sauce.   Peppers and kale from the Farmer's Market. Pictured on a bed of sauteed zucchini, japanese eggplant, and peppers also from the Farmer's Market.
Cook the quinoa according to the package directions. Chop up the kale and steam it until soft but not mushy. Mix the quinoa and kale with just enough tomato sauce and parmesan cheese to moisten the mixture. Fill the peppers and bake at 350 until the peppers just start to soften. Enjoy a delicious, fun, and very healthy Halloween dinner! As always, let me know if you try it!