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Wash and dry the peppers. Cut the tops off around the stem, in order to keep as much height as possible in the peppers. Remove all the seeds inside and place on a baking sheet with parchment paper.
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In a medium-size pot, bring the broth (or water with bouillon cube) to a boil, pour the quinoa in, reduce temperature to medium-low, cover and cook for 15-17 min (if the liquid is completely evaporated before the end, add a bit more water). Once cooked, remove from heat, covered, and let sit for 5 minutes.
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While this is cooking, on medium heat, sauté the vegetables: add 1-2 Tbsp of olive oil, add the minced onion and cook for 2-3 minutes, then add a bit more olive oil if needed, the carrots and mushrooms, and cook another 3-4 minutes. Add the kale, mix, and cook for 2-3 more minutes. Add the dry cranberries (or raisins) and walnuts, mix, cover with a lid and cook for 1 minute. Turn off the heat.
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Turn oven to 400F.
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When the quinoa is ready (there should be no more liquid by then), pour it in the pan with all the vegetables, mix, add a pinch of salt (only if needed) and fill the peppers with the mixture until overflowing.
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Place the baking sheet with the stuffed peppers in the middle of the oven and cook at 400F for 25-30 min. You want the peppers to be cooked, but still hold their form (i.e., not overcooked and mushy).
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Prepare the salad dressing in a small bowl, and dress the baby arugula just before serving.
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Enjoy right away.