This is my variation on a recipe I found in a Moosewood cookbook, trying to use ingredients I had on hand
Cut the peppers in half, lengthwise, or if you prefer, just lop the top off. Remove seeds.
In a large saute pan, heat oil and saute onion until translucent. Add garlic and cook for 1 minute. Add cumin and coriander and cook for another minute until it is fragrant. Add tomato, cover and cook for about 2-3 minutes. Add carrot, red pepper flakes, oregano and black pepper and cook for another minute. Add quinoa and water and stir to mix well. Cover and cook on medium low heat, stirring occasionally for about 15-20 minutes, until quinoa is cooked. The quinoa will become translucent when it's cooked. Add more water if necessary. Add salt to taste. I also add a bit of nutritional yeast to the mix at this point. Stir in toasted pine nuts.
Fill the bell peppers with the quinoa mixture and place in a baking dish with a little bit of salted water in the bottom of the dish. Cover with aluminum foil and bake at 350 for about 20-25 minutes or until the peppers have softened. Just give the peppers a gentle poke with a fork or a knife to check if they're done.