Southwestern Quinoa Herb Salad Stuffed Rainbow Peppers

1 can (14.5 oz) vegetable broth
1/4 cup water
1 bay leaf
1 cup quinoa
2 medium sweet red peppers
2 medium sweet yellow peppers
2 medium sweet orange peppers
4 carrots, finely chopped
2 onions, finely chopped
1 Tbsp canola oil
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp paprika
1/8 tsp dried marjoram
1/8 tsp dried thyme
dash cayenne pepper
2 Tbsp sunflower seeds

Put the broth, water, and bay leaf in a medium saucepan, bring to a boil, add the quinoa, reduce heat to low, cover saucepan, and simmer for 20 minutes. Make sure liquid is completely absorbed, then remove bay leaf and stir to fluff the quinoa.

Meanwhile, prepare the peppers. Cut the bell peppers in half lengthwise and remove seeds and inside white ribs, then set in a large baking pan.

Put the carrots and onions in a large skillet with oil and cook until tender. Add the cooked quinoa to the skillet, add the seasonings and the sunflower seeds, cooking for a few minutes until hot. Fill the pepper halves with this mixture.

Bake uncovered at 350 degrees for 25 to 35 minutes. Remove and let stand for 5 minutes, then serve warm.