Slice 4 bell peppers in half lengthwise and set aside
Dice the remaining 2 bell peppers and set aside
In a medium-sized saucepan, combine the quinoa and 2 cups of the chicken broth and cook according to the package directions; set aside when finished
In a large saute pan, heat the olive oil over medium high heat and saute the onion and garlic for 1 minute; add the kale and diced bell peppers and cook for 3 to 4 minutes until vegetables have softened; remove and set aside.
Add ground meat to the saute pan, and cook for 4 to 5 minutes until no longer pink
Season with salt and pepper
Fold the quinoa and vegetables into the ground meat and mix well
Arrange halved peppers in a baking casserole dish and fill with quinoa-vegetable-meat mixture
Pour 1 cup of chicken broth into bottom of casserole dish and then cover casserole with aluminum foil and bake for 45 minutes
Remove foil, top with cheese and bake for an additional 10 to 15 minutes until cheese has melted.