Cut the tops off the peppers and remove seeds,Save tops for later.

Rinse the quinoa in cold water with strainer.

In sauce pan heat the vegetable broth and add quinoa, bring to a simmer cook covered for 10 minutes.

Heat 1 tbsp of the extra virgin olive oil in large skillet, add the tofu,and brown all sides of tofu; about 10 minutes.

Remove tofu set on plate for later.

Heat remaining extra virgin olive oil in the large skillet,add in onion, celery, garlic, and scallion.

Cook until veggies are softened; about 10 minutes.

Pre-heat oven to 350°.

Add in slightly drained can of tomatoes, quinoa, and tofu into the large skillet;mix everything together.

Add salt and black pepper to taste.

Place the peppers in greased cooking dish.

Add some mozzarella to the bottom of the peppers.

Fill 1/2 the pepper with skillet mixture; pressing down into pepper.

Add in another layer of mozzarella.

Fill the rest of the pepper with the skillet mixture.

Top with more mozzarella.

Place in oven; bake for 25 minutes.

Remove from oven, sprinkle with feta.

Set tops back on peppers; bake for an additional 10 minutes.

Remove from oven; let cool and enjoy.

(*ive also made these using racelte swiss in place of mozzarella and manchego in place of feta. that combination work just as well! )