Wash the peppers. Cut tops & stems of peppers off. Remove seeds & rinse insides with cold water.
Preheat oven to 350 F. In large saucepan, bring 4 cups of water to boil over medium-high heat. Cook quinoa according to packaging.
Chop the carrots, onion, & celery. Toss to combine.
Over low-medium heat, saute chopped vegetables with roughly 2-4 tbsp garlic oil. Cook until onion is translucent. Combine quinoa with vegetables.
Fill peppers with roughly ½ tsp of cheese followed by a generous layer of quinoa mixture & repeat until final layer of cheese has been applied & peppers are full.
Fill baking dish with ¼ cup of water. Individually wrap each pepper in tin foil & place in baking dish.
Bake peppers for 30-35 minutes. Enjoy!