In a shallow pan, sauté the onion, garlic and chilli in a little oil until softened.
Add the carrot, kale and chickpeas to the pan and season to taste.
Combine this with the quinoa, beetroot and fresh herbs and then stuff this mixture into the halves of the pepper.
Sprinkle with a little parmesan or ground almonds.
Place on a baking tray and cook in the oven for about 25 minutes until the pepper has softened and roasted.