Quinoa Stuffed Peppers

6 red or orange bell peppers
2 cups cooked quinoa
1 26 oz jar tomato sauce
1 onion, chopped
6 cloves garlic, minced
1 medium eggplant, diced
2 medium zucchini, diced
1 10 oz pack mushrooms
1 tsp oregano
1 tsp basil
salt and pepper to taste
vegetable broth

• Saute onion and garlic in vegetable broth until soft
• Add zucchini, eggplant, and mushrooms
• cook over medium heat, until most of the liquid has evaporated
• Add quinoa, tomatoes and spices and continue to heat for a few more minutes
• Cut peppers in half and fill them with quinoa-vegetable mixture
• Bake for 20 minutes at 350