Step 1

Preheat the oven to 350 degrees F.

Step 2

Heat the olive oil in a large nonstick skillet set over medium heat. Add the onions and carrots. Season with ¼ teaspoon salt. Cook, stirring occasionally, until softened, about 5 minutes.

Step 3

Stir in the garlic, Italian seasoning and red pepper flakes. Cook for 1 minute.

Step 4

Add the crushed tomatoes, chickpeas and remaining ¼ teaspoon salt, bring to a boil, then simmer for 10 minutes.

Step 5

Remove from the heat and stir in the cooked quinoa and 3 tablespoons parsley.

Step 6

Place the pepper, cut side up, in a large baking dish. Divide the chickpea mixture evenly between the peppers. Pour ½ water in the bottom of the baking dish.

Step 7

Cover tightly with foil and cook until the peppers are tender, about 30 minutes.

Step 8

Sprinkle the mozzarella cheese and Parmesan cheese over each pepper. Bake, uncovered, for an additional 5 minutes.

Step 9

Garnish with remaining 1 tablespoon of parsley. Serve.