1. Preheat oven to 375 degrees F. Place quinoa and vegetable stock in a pot and bring stock to a boil. Turn down heat, cover with lid and let simmer for 20-25 minutes until stock is fully absorbed into quinoa. In a large bowl, add spinach, tomatoes, zucchini, carrot, onion, garlic, cilantro, olive oil, lemon juice and cooked quinoa.
2. Mix all ingredients together and taste before you add any salt or pepper. Depending on the sodium content in the vegetable broth you might not need any salt. With your hands, stuff peppers tightly with quinoa mixture. Once all the peppers are filled, you can top them with bread crumbs and drizzle a little olive oil on top, if desired.
3. Place the peppers in the oven for 30-45 minutes depending on the size of the pepper until it is soft and begins to look slightly wrinkled.
