Combine water though beef broth concentrate in a medium sized sauce pan. Bring to boil and cook quinoa according to package instructions (approximately 12-14 minutes, covered). There will be a little bit of liquid left when it's done, this will help keep it moist when baking the peppers.
Bring a large pot of water to a boil and boil peppers for 5-10 minutes, remove to cool.
Rinse canned beans and add to the quinoa along with the tomato. Add hot sauce and salt to taste. Mix thoroughly.
Fill peppers with quinoa mixture, pressing down to make sure you fill completely. Spray deep casserole dish with nonstick spay and carefully place peppers so they wont tip over. I had to use 2 smaller dishes to accomplish this.
Cover with tinfoil and bake for 30 minutes. Bake for longer or shorter depending on your desired level of pepper softness.