MEXICAN QUINOA STUFFED PEPPERS

Ingredients

• 1 Tbsp Vera Cruz Chili Olive Oil

•  1 Yellow Onion, diced

•  2 Garlic Cloves, chopped

• 2 cups Dry Quinoa

•  2 cups Chicken Broth

• 1 (14.5 oz) can Diced Tomatoes

• 2 (14.5 oz) cans Tomato Sauce, divided

• 1 tsp Sea Salt (Sriracha or Smokey Bacon)

• 1 Tbsp Hot Sauce

• 6 Red or Yellow Bell Peppers, cored and tops removed

•  Pecorino or Queso Blanco Cheese, for topping