Preheat the oven to 175 degrees Celsius.
Preheat a nonstick pan over medium heat.
Add the onion and fry until it start to get soft and a little browned.
Add zucchini, aubergine, chili and red bell pepper to the onions and fry for 4-5 minutes.
Add the canned tomato sauce and all the herbs and stir everything together. Let it shimmer for a few minutes.
Add the cooked quinoa and combine well.
Stuff the halfed green bell peppers and put in a oven safe dish.
Bake in the middle of the oven for 30-35 minute, until browned on top.
I added some chopped parsley and crumbled feta cheese on top for serving.