1/2 slice good quality white bread (1/2 oz.)
2 lg. garlic cloves
1 lg. shallot
3 tbsp. plus 1 1/2 tsp. unsalted butter
1 (6 oz.) red bell pepper, cored & cut into 1" pieces
1 (6 oz.) green bell pepper, cored & cut into 1" pieces
1/2 c. whipping cream
1/4 c. chicken stock
2 tbsp. dry white wine
1 tsp. dried basil, crumbled
1/2 tsp. salt
Freshly ground pepper
3 oz. smoked Gouda cheese, cut into 1" cubes
3 oz. Gruyere cheese, cut into 1" cubes
3 oz. Muenster cheese, cut into 1" cubes
1 (7 oz.) pkg. cheese-filled tortellini, freshly cooked

Position rack in center of oven and then preheat to 375 degrees.

Steel Knife: Process bread to crumbs. Remove from work bowl and set aside. With machine running, drop garlic and shallot through feed tube and mince.

Melt 1 tablespoon plus 1 1/2 teaspoons butter in heavy 8 inch skillet over medium-low heat. Add garlic mixture and cook until tender, stirring frequently, about 4 minutes.

Steel Knife: Coarsely chop bell peppers using about 7 on/off turns.

Add bell peppers to garlic mixture. Cook until peppers are just tender, stirring occasionally, about 4 minutes. Transfer pepper mixture only to 6 cup baking dish. Set skillet over high heat. Add cream, stock, wine, 3/4 teaspoon basil, salt and pepper; boil until reduced to 1/2 cup, about 4 minutes. Remove mixture from heat.

Steel Knife: Combine cheeses in work bowl and mince finely.

Gradually add cheeses to cream mixture, stirring until smooth. Add cheese sauce and tortellini to bell pepper mixture, tossing gently to combine. (Can be prepared 3 hours ahead and kept at room temperature.) Melt remaining 2 tablespoons butter in same skillet over low heat. Mix in reserved bread crumbs and remaining 1/4 teaspoon basil. Sprinkle over top of casserole. Bake until golden, about 30 minutes.