Preheat oven to 350 F/ 175 C
Cut the tops off of the peppers and take out the seeds.
Using a food processor, coarsely chop the chickpeas until crumbled like a meaty texture.
Set aside. Then chop the mushrooms in the same way.
Sauté the garlic in broth or oil until fragrant, about 2 minutes.
Add the mushrooms and cook until the liquid has evaporated, about 5 minutes.
Add the tomatoes, parsley, thyme and salt and sauté until the tomatoes soften, about 5 minutes.
Add in the quinoa and chickpeas and mix until heated through. About 1-2 minutes.
Fill the peppers with the mixture and put on the tops. You can also drizzle with a tiny bit of oil if you want.
Bake for about 30-35 minutes until just browning on top.
Serve and enjoy!