Cajun Stuffed Sweet Peppers

Ingredients:

• 1 cup brown long-grain rice
• 1/3 cup quinoa
• 2 large sweet peppers, halved lengthwise and seeded
• 120 gr. andouille sausages, chop finely
• 400 g tomatoes, peeled and cut into cubes
• 1 small bunch kale, stems removed, leaves chopped
• 1 tbsp. l. olive oil
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1/2 tsp dried thyme
• Chopped fresh parsley, for sprinkling (optional)
• A big pinch allspice (optional)

Preparation:

1. In a medium saucepan, bring water to a boil, add brown rice, and cook for 10 minutes. Add quinoa and cook for about 15 minutes more. Drain.
2. Meanwhile, place the bell peppers in a microwave-safe bowl and sprinkle with a tablespoon of water. Cover with plastic wrap and microwave for 10 minutes.
3. Heat olive oil in a saucepan. Add the onion and cook over high heat, stirring, for about 5 minutes. Add the sausage, garlic, thyme, allspice, and 1/2 teaspoon of salt and cook, stirring, for about 3 more minutes.
4. Add the tomatoes and 1 cup of water to the saucepan. Add the kale, cover, and cook until tender, about 2 minutes. Stir the kale into the sauce and bring to a boil. Add the peppers, cover, and cook for about 8 minutes more.
5. Divide the peppers among plates. Mix the rice and grains with the sauce and add salt to taste. Place the minced meat on top of the peppers and sprinkle with parsley.