Layers of flavor are what come to mind with this pairing. Filling reinforced with reduced Cabernet Sauvignon and umami-packed marinara lend to complexly rich flavors that turn a seemingly simple home staple into a dish able to keep up with this delicious Napa Valley Cabernet Sauvignon. These peppers won’t be the only thing feeling stuffed!
Pair with: 2022 cade Cabernet Sauvignon, Napa Valley
Serves 6
Stuffed Bell Peppers
Ingredients
- 6 whole bell peppers (any color/variety)
- 2 tablespoons cooking oil (canola or grapeseed)
- 1 pound Italian sausage (or Beyond Beef for vegetarian)*
- 1 tablespoon salt
- 1 teaspoon pepper
- 1 small onion (yellow or white)
- 3 cloves garlic
- ½ cup red wine
- 2 teaspoons Italian seasoning
- 1 tablespoon brown sugar
- 8 ounces sun-dried tomatoes (drained and chopped)
- 1 ½ cups marinara sauce
- ½ cup chicken stock (or vegetable stock for vegetarian)*
- 2 teaspoons Worcestershire sauce
- 1 ½ cups cooked white rice
- 1 cup shredded mozzarella
Directions
- Preheat the oven to 350°F (175°C). Cut off the tops of the bell peppers and remove the core, seeds, and septa. Place peppers upside down in a casserole dish, add a thin layer of water, cover with foil, and bake for 20 minutes to steam.
- Heat a skillet over medium-high heat. Add oil, then cook sausage (or Beyond Beef) with salt and pepper until browned. Remove and set aside.
- Sauté diced onion in the same skillet until caramelized. Add minced garlic and cook for 1 minute. Pour in red wine, scrape up brown bits, and simmer until reduced.
- Return the sausage to the skillet. Stir in brown sugar, sun-dried tomatoes, marinara sauce, chicken stock, and Worcestershire sauce. Simmer for 15 minutes until thickened. Add cooked rice and heat for 1 minute.
- Remove steamed peppers from the oven and fill them with the mixture. Cover with foil and bake for 20 minutes. Remove foil, top with mozzarella, and bake for another 10 minutes until cheese is melted. Rest for 10 minutes before serving.
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