I made the filling for the stuffed peppers out of 1/4 of rice cooked with about 3/4 cups of water, a couple cups of chopped kale, half of an onion, and a quarter pound of ground sirloin (90/10). I cooked the meat, kale, and onion on low with olive oil, powdered garlic, just a shake of seasoning salt, and a tsp of crushed red pepper flakes for about 20 minutes while the rice was cooking.
I added a can of beans in tomato sauce, the mostly cooked rice, and a few tablespoons of tomato sauce. I left it to simmer while I cleaned out the peppers.
I had two bell peppers and one poblano. I cut the poblano in half and “flame roasted” it on my stove for just a couple minutes.
In a glass baking dish I set the peppers in the bottom, poured the meat and kale over top, and poured tomato sauce on top of that. I covered them with aluminum foil and baked for 25 minutes at 425.
They were really great with a very savory hearty flavor, but still fairly healthy!
For more info on Kale http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2462/2