Gorgonzola and Almond Stuffed Bell Peppers

Protein: Gorgonzola Cheese, Milk, Almonds
Thank you to Mia, the chick I met at Luke and Nicole's party on Saturday night. I tried this right away and am in love with it!

Mix:
2 cups cooked wild rice
some olive oil
sauteed mushrooms and spinach
1/2 a tub of gorgonzola cheese
1 cup toasted almonds
fresh rosemary

Stuff: bell peppers with the mixture (gorgeous presentation if you use red and yellow peppers)

Bake:
at 450 until the peppers are soft

Top with easy Gorgonzola cheese sauce:
While the peppers are cooking, make the sauce.
Start with a rue (this basic white sauce is the base more many, many great sauces: you can use it to make mushroom sauce by adding sauteed mushrooms, use it for a cherry sauce, cranberry sauce, any cheese sauce, or substitute broth for most of the milk to make gravy)

How to make a rue (healthy verison, the French use butter and cream, but this is almost as good to my taste):

Heat 1 Tbsp olive oil in a pan
Add 1 Tbsp flour
Stir in 1 cup milk (I use skim)
Heat until the mixture is smooth and creamy (the milk has been evaporated and absorbed by the flour--if you get impatient, add a little more flour to absorb the milk)

Melt the remainder of the gorgonzola cheese in the rue and pour over the peppers before serving.

Garnish with fresh rosemary.