Prepare quinoa according to the package instructions using broth as your choice of liquid. If you are using the Instant Pot, fill inner liner with 3/4 of uncooked quinoa with 1.5 cups of broth. Place lid on the Instant Pot and set on sealing. Set Instant Pot on high pressure for 1 min. Let pressure manually release for 15 min. Once done open lid and fluff with a fork and transfer the quinoa to a bowl.
If you are using the Instant Pot place on saute mode. If you are using the stovetop place a skillet on medium-high heat. Add 1 tbsp of olive oil, garlic, and minced onion. Saute for a few minutes until onions are translucent.
Add in kale and seasoning, stir until veggies and seasoning are combined. Add in cooked quinoa and chickpeas. Turn the stove or Instant Pot off. Taste the quinoa mix and adjust the seasoning if needed.
Preheat the oven to 350. Prep the peppers by rinsing and cutting peppers lengthwise and scooping seeds out. Place the peppers on a baking dish and drizzle with the remaining 1 tbsp of olive oil. Bake for 20 min.
Once the peppers are done, drain any liquid that has collected in the peppers. Scoop the quinoa mix in the peppers. Top with feta cheese, parsley and a squeeze of lemon.
Place the peppers back in the oven for 25 min. Once done let peppers cool and enjoy with hot sauce if you wish.