If not using leftover quinoa, combine dry quinoa and water in a small saucepan in a 1:2 ratio of dry quinoa to water. I usually make a large batch for other dishes at the same time. Bring to a boil and reduce to a gentle simmer.
Cook, uncovered, until the quinoa has absorbed all of the water, about 10 to 20 minutes. How long it takes will depend on how much quinoa you are cooking. Reduce heat as needed to maintain a gentle simmer.
Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This will help it get nice and fluffy. Remove the lid and fluff the quinoa with a fork.
Pre-Roast the Peppers
Preheat the oven to 400°F. Spray the peppers with a light spray of olive oil and sprinkle them with salt and pepper. Place them empty, on a baking sheet, and roast them for about 10 minutes, until starting to get roasty and yummy around the edges.
While the pepper shells are pre-roasting, grate the tempeh using the large holes on a box grater or cheese grater. Sauté the tempeh, veggies, and garlic in a skillet in the olive oil until browned, about 10 minutes. If using kale, add at the end in the last minute or so.
Stir in the tomato sauce, quinoa, pesto, and seasonings. Salt and pepper to taste.
Fill the peppers with the filling and return to the oven for about 10 minutes, or until roasted to your liking.
Garnish with fresh basil and dig in!
To make these peppers gluten free, be sure to use certified gluten-free quinoa. Quinoa is a naturally gluten-free grain, but it is often processed with products containing gluten and this contamination can be enough to trigger an immune response in those with high gluten sensitivity or celiac disease.