Heat up two tablespoons grapeseed oil in a large heavy-bottom saucepan over medium heat. Sauté onions over medium heat until they start to brown, about 5 minutes) and then add in garlic and sauté for one more minute.

Add in almond flour to make a roux, and then add in almond milk, nutritional yeast, and Dijon mustard. Stir over medium heat until the sauce is thickened enough to coat the back of a spoon. If it seems too thick, add a little more almond milk.

Then add in salt, sage, cinnamon and black and cayenne pepper and stir, and mix in pumpkin, kale and quinoa and stir until kale wilts.

Fill the four peppers with the mixture and bake for 45-60 minutes until peppers are soft and filling is hot.

I topped mine with some toasted amaranth for crunch. To make, heat a heavy-bottom saucepan on the stovetop over medium heat. Add amaranth and stir until most of the grains have popped into white kernels, careful not to burn them. Serve hot!