Red Bell Peppers Stuffed

Roasted peppers make this extra special.

4 red bell peppers, roasted as per recipe Roasting Peppers
1/2 teaspoon fine sea salt
freshly ground white peppercorns, at least 1/4 teaspoon
2 Bartlett pears
1/2 cup San Benito County walnuts
1-2 cloves garlic, finely diced
2 slices hearty bread, cut into small cubes
2-3 tablespoons extra virgin olive oil
1/2 cup (approximately) Gorgonzola or other blue cheese
2 tablespoons port wine

After roasting the peppers as directed, allow them to sweat about 30 minutes. Then peel them. Carefully slice each one in half lengthwise and remove the seeds and membrane, pouring any accumulated juices into a batter bowl. Arrange the halves of peppers in a flat baking dish. Sprinkle with salt and pepper and set aside. Preheat oven to 400 degrees. Peel and core pears. Cut them into small pieces and add to the batter bowl. Finely chop walnuts and garlic and add to bowl. Drizzle olive oil over the bread chunks and add to bowl. Mash in the cheese with the port to make a dressing-like stuffing. Stuff the peppers. Sprinkle with a little more Gorgonzola. Bake about 10 - 15 minutes until hot and starting to brown. Serve.


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