Preheat oven to 350 degrees F. Heat oil in a
medium saucepan over medium-high heat. Add onion
and garlic; cook, stirring occasionally, until the
onion is translucent, 4 to 5 minutes. Add quinoa;
cook, stirring occasionally, for 30 seconds. Add
water; increase heat to high and bring to a boil.
Reduce heat to medium; cover and cook for 15
minutes. Remove from heat; let stand, covered, for
5 minutes. Stir in chicken, marinara, Parmesan and
1/2 cup basil.
Trim top 1/2 inch from peppers; remove seeds and
membranes. Arrange the peppers, cut-sides up, in
an 8-inch-square glass baking dish. Cover with
plastic wrap; microwave on High for 3 minutes.
Remove plastic wrap. Spoon the quinoa mixture
evenly into the pepper halves (about 1 1/4 cups
each).
Bake the stuffed peppers until they are softened,
about 15 minutes. Sprinkle evenly with mozzarella.
Continue baking until the cheese is melted, 5 to 7
minutes. Sprinkle evenly with the remaining 1/4 cup
basil.
To make ahead- The peppers can be prepared through
Step 2 up to 1 day in advance. Cover and
refrigerate. Let stand at room temperature while
preheating the oven. Continue with Step 3.
