saucepan of water to a boil; add rice and boil 10 minutes.

stir in the quinoa and cook until both grains are tender, about 15 more minutes.

drain well and set aside.

meanwhile, drizzle the bell pepper with 1 tabs water in a microwave safe bowl.

cover with plastic wrap; microwave 10 minutes.

heat the olive oil in a wide saucepan over medium high heat.

add the onion and cook, stirring,until golden, about 5 minutes.

add the sausage, garlic, thyme, all spice and 1/2 tap salt and cook, stirring, until the sausage is brown and crisp, about 3 more minutes.

Add the tomatoes and 1 cup water to the pan.

Pile the kale on top, cover and cook, until the kale wilts, about 2 minutes.

Stir the kale into the sauce and bring to a simmer.

Arrange the bell pepper on top, cover and simmer until the kale is just tender, about 8 minutes.

Salt. Spoon into the peppers, Top with parsley