Stuffed Tomatoes & Peppers

1 cup red quinoa (uncooked)
1 cup feta cheese, crumbled
1 cup calamata olives, seeded and diced
1 can artichoke hearts, diced
2 T lime juice
1 t basil
1 t garlic
sea salt to taste
8-12 small, round tomatoes (like over-sized golf balls)
1 package sweet, mini-peppers

Cook quinoa according to package directions (boil for 15-20 minutes). Drain. Mix top 8 ingredients. Slice off top of tomatoes and hollow out. Slice a hole in the sides of the peppers and seed. Spray dish with olive oil. Place all tomatoes and peppers in the casserole dish. Top them with extra feta. Bake 15-20 minutes.