Get the rice cooking right away * Heat dutch oven or a large pot on medium high, add 1 tbsp olive oil
Finely chop the onion, add to pot
Add ground beef to the onion after about 1 minute
Add garlic and all dried seasonings, mix and continue to cook
Rinse, cut out the core, remove the seeds (and any stickers!) from the peppers. If necessary, slice the bottoms, still leaving them intact, to ensure they stand upright
Once the meat is cooked and browned, add the kale along with 1/3 cup of water and cover for 5 minutes
Combine the beef mixture to the rice in another bowl/pot
Add chopped parsley and the parmesan and mix well
Give the dutch oven a quick rinse
Fill the pot with water and bring to a boil
Add cleaned and cored peppers to the pot for 2 minutes, make sure they are submerged
Drain the water from the pot and the peppers, using tongs to carefully handle the peppers
Fill the peppers with the beef and rice mixture and top with remaining parmesan cheese
Place the peppers back into the dutch oven
Bake covered at 350° for 20 minutes
Serve with fresh parsley and sriracha