Put quinoa, broth, garlic, crushed red pepper & roasted tomatoes in sauce pan. Bring to boil, then reduce and simmer about 3o minutes (see pic for consistency you want).
Preheat oven to 375 degrees.
Mix in the Parmesan and chopped basil.
Cut the peppers lengthwise, and remove core & seeds.
Generously pack the pepper "boats" with quinoa stuffing.
Bake for 30 minutes.
Top each stuffed pepper with 1 oz. of mozzarella cheese. Bake 8-10 more minutes, until bubbly and lightly browned on edges.
About 300 calories per serving, without adding sauce on top. I like adding a generous scoop of my homemade marina sauce, some extra chopped basil & Parmesan. If you have some less calorie conscious family members, who expect meat, top theirs with a few slices of pepperoni, over the mozzarella... pizza style.