Mexican Quinoa Stuffed Peppers

Directions

1. Sauté onions and garlic in chili oil until translucent. Add quinoa and toast for 3 minutes, stirring constantly to prevent burning.
2. Add chicken broth, diced tomatoes, ¾ of the tomato sauce, and salt. Bring to a boil, cover, reduce heat to low and simmer for 30 minutes.
3. Fluff with fork and stir in hot sauce.
4. 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!