2 large red bell peppers
1 pound cheese tortellini, fresh or frozen
4 scallions (green onions), white and tender green parts only
2 cloves garlic, quartered
4 to 6 sun-dried tomatoes, oil packed or soaked in water if dehydrated or 2 tablespoons tomato paste
1 bunch fresh basil (about 6 ounces), soaked, rinsed thoroughly, and stripped from stems (reserve about a half dozen of the sprigs from the top of the stem for garnish)
1/8 cup balsamic vinegar
1/2 cup extra-virgin olive oil
Freshly ground black pepper
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