Quinoa Stuffed Peppers with Tomato Basil Sauce

Preheat oven to 350 F.

Saute onion and garlic in a skillet over medium heat till transparent, then add quinoa, 2 cups vegetable stock and herbs. Cook per instructions on the quinoa package.

While quinoa is cooking, prepare the peppers by cutting off the top and rinsing out seeds.

In an oven proof dish, cover bottom of pan with tomato sauce. When quinoa is done, stuff peppers with the filling mixture. Stand up the peppers in the dish and spoon the remaining tomato sauce over each pepper.

Cover the pan with a sheet of foil and cook at 350 F for an hour or until peppers are soft. Then remove the foil and cook for another 10 minutes uncovered.