Wash the dates, pat them dry, slice lengthwise and remove the pit.
Toast the pine nuts in an ungreased pan over medium heat, stirring constantly, until golden brown.
Remove from the pan and chop.
Mash the Gorgonzola and the cream cheese together in a bowl with a fork.
Season the cheese mixture with the green pepper and spoon into a pastry bag.
Press into the dates and sprinkle with pine nuts.