Directions:

1. Cut 1 inch off top of each pepper. Discard seeds. Finely chop the tops only. Blanch pepper shells in boiling water for 5 minutes. Drain upside down on a clean tea towel.


2. In a medium sauce pan combine water, chickpeas, onion, garlic, cumin, seasonings and chopped tops of peppers. Bring to a boil.


3. Add quinoa and greens turn off heat and simmer, with a lid, for about 15 minutes.


4. In a baking dish, place drained pepper shells up-right. Fluff quinoa mixture with a fork.


5. Fill peppers. Spoon remaining quinoa into a dish around the peppers.


6. Bake at 375 F for 15 minutes.


7. Heat spaghetti sauce, spoon over baked peppers and serve.