Pre-heat oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil.
Add bell pepper and tomatoes and and drizzle everything with olive oil, salt and pepper. Wrap garlic bulb in foil and add to baking sheet.
Roast vegetables for 25-30 minutes until tomatoes and peppers are softened and slightly charred. Once done, set aside to cool for a few minutes, then remove the thick outer peel from the peppers and tomato, leaving behind the tender flesh. Remove roasted garlic cloves from bulb.
While vegetables are roasting, soak the dried peppers in warm water for 10 minutes to soften.
In a large food processor, add the roasted bell pepper, tomatoes, garlic cloves, dried ancho peppers, nuts, bread, olive oil and a few dashes of red wine vinegar.
Pulse everything together until smooth. If it is too thick, add a few dashes of water until desired consistency. Season with salt and pepper and taste for seasoning.
Prep the padron peppers by cutting off the stem and cutting. aslit in the pepper, to create a pocket and remove the seeds.
Place 2-3 small cubes of cheese into the pepper and place on a foil lined baking sheet.
Drizzle with olive oil and season with salt and toast peppers for 15-20 minutes until the cheese melts and pepper begins to char.
To serve, spread romesco sauce on serving plate and top stuffed padron peppers on top. Finish with a drizzle of olive oil and sea salt.