Soak walnuts in a bowl, covered with water for at least 30 minutes. *See post for tips on prepping aheadDrain walnuts. Put them into a food processor and pulse until you have meat like crumbles. *Be careful not to over process or you will end up with walnut butter. Add uncooked quinoa with vegetable broth and cook according to our bag directions (about 12-15 minutes).
Chop onions, garlic, and sun dried tomatoes very fine.
Preheat oven to 400 degrees F
Add oil to a skillet, and saute your onions until translucent (about 2-3 minutes).
Add in the garlic for 1 more minute.
Sprinkle the Italian seasoning and fennel seeds across and stir to combine.
Add in sun-dried tomatoes and Worcestershire sauce. Cook for 1 more minute.
Add in the crumbled walnut and stir very well. Cook for another 4-5 minutes.
Add in marinara, cooked quinoa, ½ cup mozzarella and all homemade Parmesan. Stir to combine.
Cut the tops off of peppers and remove any seeds or ribbing.
Stuff the mixture inside until full.
Sprinkle the remaining vegan mozzarella across the top with some more vegan Parmesan cheese.
Pour a thin layer of marinara sauce at the bottom of a baking dish and then place stuffed peppers on top. Cover with foil.
Place in a preheated oven for 30-35 minutes.
Remove from oven and serve, topped with fresh basil.