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Prepare your bell peppers- Hollow out, cut the membranes from the peppers, and make sure they can stand upright. Place them in a 9 x 13 dish. Cook the quinoa. Heat oil in a large deep skillet over med. heat. Cook the onion for two to three minutes. Add the salt. Add the kale and wilt (will take just a few minutes). Mix in the cilantro, basil, and oregano. Squeeze with lime juice. Remove from heat. Add the quinoa, diced tomatoes and mix until combined. Fill peppers. Cover the 9 x 13 dish with aluminum foil and bake at 350 degrees for 30 minutes.
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