Quinoa-Stuffed Bell Peppers

I adapted the recipe for Quinoa-Stuffed Poroabello Mushrooms for dinner tonight. I didn't have the mushrooms but I did have lots of colored peppers.
It was amazing!

4 bell peppers (any color)
1 cup quinoa
2 cups chicken broth  

4 green onions, thinly sliced
1 garlic clove, minced 
baby bella mushrooms, diced
1/2 zucchini, diced  
1 carrot, diced
tomatoes, diced
1 tsp dried basil
1 tsp dried Italian seasoning
cilantro


Preheat oven to 400 degrees F
Place the peppers cut-side down on the prepared baking sheet. Roast 20 to 30 minutes, or until tender and skin starts to brown.
Combine the quinoa and the chicken broth and cook according to the package instructions.

While the peppers are roasting and the quinoa is cooking, heat oil (coconut oil, olive oil, or chicken broth) in a medium skillet over medium-high heat. Cook the onions, mushrooms, zucchini and carrot until tender. Add garlic, basil, Italian seasoning, salt, and pepper. Stir in the tomato, and cook for 2-3 minutes. Add the cooked quinoa and cilantro, stir until combined . Remove from heat and spoon the mixture into the pepper halves. Return to the oven for 5 minutes. Serve immediately.