Step 1: Preheat your oven to 375°F (190°C). Slice the tops off the bell peppers and remove the seeds and membranes. Place them upright in a baking dish and drizzle with 1 tablespoon of olive oil. Bake for 15 minutes to soften.
Step 2: In a large skillet, heat the remaining olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Step 3: Add the sausage to the skillet, breaking it up with a spoon. Cook until browned and no longer pink.
Step 4: Stir in the garlic, kale, sage, and thyme. Cook for 2-3 minutes until the kale is slightly wilted.
Step 5: Remove the skillet from heat. Fold in the cooked wild rice, dried cranberries, and toasted pecans. Season with salt and pepper to taste.
Step 6: Carefully spoon the filling into the par-baked peppers, packing it down gently. Top each pepper with the shredded Gruyère cheese.
Step 7: Return the peppers to the oven and bake for another 25-30 minutes, or until the peppers are tender and the cheese is melted and golden brown.
Step 8: Garnish with extra fresh herbs if desired and serve warm.