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Pick a Perfect Pepper

Simple and Savory Stuffed Peppers

This recipe was created by Jerry James Stone to pair with Cline Cashmere. The herbal flavors and sweet bell peppers compliment without competing with the wine's fruitier notes. You can also try substituting a banana pepper instead of a bell to highlight the wine's spicier notes. How about some black currants? Just toss a handful of them into the filling before baking. The combinations are endless.

4 bell peppers (red, orange or yellow)
1 clove of garlic, minced
1 small red onion, chopped
1 pint of grape tomatoes, washed and dried
1 1/2 cup of wild brown rice, rinsed
1/4 cup pine nuts
1/2 cup shaved parmesan cheese
1 teaspoon each of dry basil, thyme, oregano and sage
1/2 teaspoon of ground cumin
1/4 cup dry white wine
Olive oil  

1. Preheat oven to 375 degrees.
2. Cut peppers in half vertically and scoop out the seeds.
3. Boil the rice according to directions on the package.
4. In a large skillet, heat enough olive oil over a high heat to just coat the pan.
5. Add the tomatoes, stirring occasionally until charred like pictured above.
6. Add the white wine, garlic, rice, onion and herbs to the pan.
7. Cook on medium just enough to mix. Mix in pine nuts and let cool.
8. Coat a casserole dish with olive oil.
9. Place the pepper halves in dish and stuff with filling.
10. Top with cheese, cover with foil and bake for 30 minutes.

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