Preheat oven to 400 degrees.
In a 4 - 6 quart pot, over medium heat, heat up the olive oil.
Add in the chicken sausage links and break apart with a spatula as they cook.
After the sausage is browned, but still a little pink, stir in the mushrooms and onions. Break the mushrooms into pieces with a spatula and cook the vegetables until soften.
Stir in the italian seasoning, 1/2 teaspoon of salt, pepper, quinoa, romano/parmesan blend cheese, drained diced tomatoes, and 1 cup of shredded cheese. Stir all the ingredients together and let it simmer for about 5 minutes. Give the stuffing a taste for seasoning and if it needs more salt stir it in.
Stuff each pepper to the top with stuffing. Divide the rest of the shredded cheese among the stuffed peppers.
Place the stuffed peppers into a 9 x13 dish and pour the chicken stock on the bottom.
Bake for 40 minutes or until peppers are tender and stuffing is heated through.