I served this with a side of roasted warm red potato salad. I used a pesto as the dressing for the potato salad with diced red and yellow bell peppers. I find that when you dress your potatoes do it while the potatoes are still warm, they absorb the flavors better. In the filling for the peppers I added some red, yellow, orange bell peppers, tomatoes, a Chipotle pepper in Adobo sauce, garlic, onions, mushrooms, and sun dried tomatoes. I put all these ingredients through the food processor and pulsed them until they were fine. I drained any excess liquid that they released and sauteed all of them in 1 tablespoon of olive oil until just tender. Then I cooked the Quinoa in vegetable stock and mixed the vegetable mixture with the Quinoa. I finally added some toasted pine nuts and thawed frozen peas through the mixture and filled all the roasted pepper halves to the top. ( I roasted the pepper halves for 30 minutes with no filling just to get them a head start.) I then sprinkled a little shredded cheese (totally optional) and wheat germ on top of the filling. Drizzled a little olive oil on the top of the peppers, and 3 tablespoons of vegetable stock in the bottom of the baking dish. Put 
them in a 400 degree oven for another 30 minutes. Finally I turned the oven to broil and let that go for about 5 minutes longer to get a nice golden brown top from the wheat germ.
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Linda Lou And Melissa
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Linda Lou Hamel on Fennel Slaw moyia clark on Fennel Slaw 
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EPCOT Food & Wine Fest 2013
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