- 1/4 cup St. James Winery Friendship School Red Wine
- 1 cup water
- 1/2 cup uncooked white rice
- 2 tablespoons olive oil, divided
- 1/8 cup minced carrots
- 1/8 cup celery
- 3 bell peppers (any color) stems and seeds removed, cut in half lengthwise
- 1/2 pound ground beef
- 1/4 pound pancetta or lightly smoked bacon, diced
- 1-1/2 cups marinara sauce
- 1/2 teaspoon red pepper flakes
- 1/3 cup heavy cream
- 1/2 cup grated Parmesan cheese, divided
- Preheat oven to 375°F.
- In a saucepan bring water to a boil. Add rice and stir.
- Reduce heat, cover, and simmer for 20 minutes, or until tender and fluffy; set aside.
- Heat 1 tablespoon of oil in a large skillet over medium high heat. Cook and stir carrots and celery until tender (about 2 minutes).
- Add ground beef and pancetta, and cook until browned and crumbled; drain off any excess liquid, and return to medium low heat.
- Add marinara sauce, wine, and red pepper flakes and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice.
- Simmer 5 minutes more, or until most liquid has absorbed.
- Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese.
- Bake, uncovered, for 30 minutes in the preheated oven.
Serve the peppers piping hot with a glass of St. James Winery Friendship School Red Wine.