Stuffed Rainbow Peppers

Here's a healthier stuffed pepper recipe I invented: Ingredients: 4 Bell Peppers (red, yellow, orange, green) - 1 lb. ground chicken - 1 onion, finely chopped - 4 cloves garlic, crushed - 1/4 cup red wine (Pinot Noire) - 1 tbsp. tomato paste - 1 14oz can diced tomatoes - 1 tbsp. fresh thyme, finely chopped - 1 tbsp. fresh rosemary, finely chopped - 1 tbsp. sweet paprika - 1 tsp. salt - 1/2 tsp. freshly ground black pepper - 1 tbsp. olive oil - 1 cup cooked quinoa - 1/4 cup Parmesan cheese, grated - 2 buffalo mozzarellas. For the sauce: 2 cups of your favorite Marinara or Italian tomato sauce mixed with 2 tbsp. roasted red-pepper pesto. Directions: Heat the olive oil in a heavy skillet. On medium-high heat, fry the chopped onion and crushed garlic until slightly golden. Season the onion/garlic mix with salt and pepper. Add the tomato paste, thyme, rosemary and paprika and and stir to incorporate well. Now add the wine and allow to cook for 1 minute, so the alcohol can dissipate. Add the ground chicken and quinoa and stir well. Drain the diced tomatoes well and add to the skillet. Season with salt and pepper, cover and allow to simmer on low for 45 minutes. Remove the chicken from the heat and add the Parmesan cheese. Wash and cut the peppers in half lengthwise, keeping half the stalk intact on each half. Remove the veins and seeds. Line the base of a casserole with half the Marinara (tomato) sauce. Stuff the peppers with the slightly cooled chicken mixture. Make sure that the stuffing is packed tightly into the pepper halves. Arrange the peppers in the casserole dish, stuffing side upward. Brush the stuffed peppers with the remaining Marinara sauce and sprinkle with the fresh mozzarella. Tightly cover the casserole and bake in a 350F oven for 30 to 40 minutes.