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Preheat oven to 400°F. Prepare quinoa according to package directions.
Cut tops from bell peppers and remove seeds and membranes. Discard stems and finely chop tops.
Combine quinoa, chicken, mozzarella, pesto and chopped bell pepper tops in a large bowl.
Stuff mixture into bell peppers and place them in an 8-inch square baking dish. Pour broth into bottom of dish.
Bake for 20-30 minutes, until peppers are tender. Top with Parmesan cheese.