Preheat the oven to 450 degrees.

Cut the tops off of the bell peppers and remove seeds.

Line cookie sheet with aluminum foil, spray with cooking spay. Place peppers cut-side down on foil. Cover with more foil

Roast in the oven until tender,about 10 minutes - watch them carefully - remove before they are charred. Cool completely.

In a saucepan over high heat, combine quinoa and water and bring to a boil.

Reduce heat to medium-low, and continue cooking for about 10-15 minutes. You should see tiny spirals separating from and curling around the quinoa seeds. Let sit for 5 minutes.

Add in the red onions and garlic and mix to combine. Set aside to cool.

In a large bowl, combine chickpeas, feta, cucumber, lemon juice, olive oil and Greek seasoning.

Mix in cooled quinoa and stir to combine. Add salt and pepper to taste.

Once the roasted peppers have cooled, fill with the quinoa mixture.

Serve chilled** **If you wish to serve these hot, use eggplant or zucchini in place of cucumber and roast in 375 degree oven until headed through.