1 Yellow Onion, diced
2 Garlic Cloves, chopped
2 cups Dry Quinoa
2 cups Chicken Broth
14.5oz can Diced Tomatoes
28oz can Tomato Sauce, divided
1 Tbsp Hot Sauce
6 Red or Yellow Bell Peppers, cored and tops removed
Pecorino or Queso Blanco Cheese, for topping
Sauté onions and garlic in chili oil until translucent. Add quinoa and toast for 3 minutes, stirring constantly to prevent burning.
Add chicken broth, diced tomatoes, 3/4 of the tomato sauce, and salt. Bring to a boil, cover, reduce heat to low and simmer for 30 minutes.
Fluff with fork and stir in hot sauce.
Stuff peppers with quinoa mixture and top with remaining tomato sauce. Bake covered at 350 degrees for 10 minutes. Uncover, sprinkle with cheese, and bake for an additional 2 minutes or until cheese is melted. Serve and enjoy!