Shauna James Ahern'S Quinoa-Stuffed Peppers

• 6 tablespoons olive oil
• 2 cloves garlic, peeled and chopped
• 1/2 cup
• 1 teaspoon ground cumin
• 2 cups
• 1/2 cup golden raisins
• 1 bunch Lacinato kale (or any type of kale), stems removed and leaves chopped
• 8 red bell peppers, cut in half and seeds removed

1. Preheat the oven to 425u0b0F. Line a baking sheet with parchment paper.
2. Set a large skillet over medium heat. Pour in 2 tablespoons of the olive oil. Add the garlic and cook, stirring, until it is softened, about 2 minutes. (Take care to not burn the garlic.) Add the caramelized onions and cook, stirring, until they are heated. Stir in the cumin and cook until it releases its scent, about 1 minute.
3. Toss in the quinoa and raisins. Stir until everything is heated. Add the chopped kale and cook until it just wilted. Turn off the heat.
4. Coat each of the peppers with the remaining oil. oil. Spoon the quinoa stuffing into the peppers.
5. Put the peppers onto the prepared baking sheet. Roast in the oven until the edges of the peppers are a little crisp and the stuffing hot, about 25 minutes.

olive oil, garlic, ground cumin, golden raisins, lacinato kale, red bell peppers

Taken from www.seriouseats.com/recipes/2013/05/shauna-james-aherns-quinoa-stuffed-peppers.html (may not work)