If serving full peppers, use a paring knife to carefully cut the tops off the bell peppers, otherwise slice them lengthwise to serve them as half-stuffed peppers. Using a spoon, gently remove the seeds and scrape out the white flesh inside the peppers. Set aside.
Mix quinoa, 1 cup of the pasta sauce, and 1+1/4 cups of water in a medium saucepan and bring to boil. Lower heat to lowest setting, cover saucepan and simmer until all liquid is absorbed, about 15 minutes.
Meanwhile, toast the almonds in a frying pan for a few minutes by sautéing them and being sure to not let them burn. When toasted, place them in a mixing bowl.
Heat olive oil in frying pan over medium heat and cook the onions and garlic until translucent, about 3 minutes. Add to the mixing bowl.
When the quinoa is ready, add it to the mixing bowl along with the remaining pasta sauce, nutritional yeast and mint. Season with salt and pepper.
Divide quinoa mixture evenly among the bell peppers, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top, if using.
If making ahead, cool and chill the peppers in the fridge or freezer, being sure to protect them from freezer burn.
(If frozen, defrost peppers in fridge overnight.) Arrange peppers upright in a parchment paper-lined oven-safe dish, cover snugly with foil and bake for 1 hour. Transfer to plates and serve.
Recipe by Vegangela at http://vegangela.com/2013/11/25/quinoa-stuffed-peppers-with-almonds-and-mint/