Peppers and Bordeaux

23 Jun

Don’t you just love the colors of these peppers??

The absolutely fabulous Stacy over at Winobee, teamed up with me again to pair one of my recipes with a wine of her choice. I love doing these pairings because it gives me a better idea of what kind of wine goes with what kind of ingredients, which I am normally clueless about.

Mama Nosher taught me how to make these peppers while she was here visiting a few weeks back. I realized that if she had a physical cookbook that contained all of the recipes she knows, it would have to be divided by ethnicity or country. She knows Italian spaghetti, Indian biryani, Spanish paella, and these Greek stuffed peppers, which she learned from a longtime friend of hers and then tweaked a bit later on.

Stuffed Peppers

  • 5-6 bell peppers (I prefer red and green but you can certainly use orange or yellow too)
  • 1 package lean ground beef  (between 1 and 2 lbs.)
  • 1 medium onion, diced
  • 1 bag of boil-in-a-bag rice, cooked
  • 1 small package of dill, minced
  • 1 can of tomato paste
  • chicken broth or stock
  • salt and pepper
  • Optional: Tabasco or your favorite hot sauce

Preheat oven to 400 degrees.

Slice the top of the peppers and remove the seeds so that each pepper is like a cup. Keep the tops. Set peppers aside. Mix the diced onion, ground beef, rice, dill, about a tablespoon each of salt and pepper, and all but 1 tablespoon of the tomato paste in a large mixing bowl. Mash and combine thoroughly with your hands.

Stuff the peppers with the beef mixture. There should be enough beef mixture so that you’ll have some overflow – no need to pack it in so that it’s all inside the pepper. Place each pepper in a shallow glass pan or baking dish.

In another mixing bowl, combine ¾ cup of stock with the remaining tomato paste and mix thoroughly. Season with salt and pepper. Sprinkle about a tablespoon each of liquid onto the stuffed peppers. Place the pepper tops back onto the peppers to cover the beef a little.

Pour the remaining liquid into the dish; it should reach about halfway up the pepper (if it doesn’t, you can add more stock or broth into the dish). Cover the dish with foil and carefully place into the oven. Bake for 1 hour.

Remove the dish and spoon more of the liquid onto the cooked peppers. Serve warm and add Tabasco or hot sauce  to your liking.

Pairing:
Miss Winobee has chosen a Bordeaux wine to go with these peppers, specifically the ’03 Chateau Tour de Guiet:

Pairing Party
The combination of protein and acid in this dish will lend will to a wine that offers the same attributes, that’s why we went with a Bordeaux!
Try this ’03 Chateau Tour de Guiet which is just as big on flavors as your Stuffed Peppers dish. You’ll experience cocoa, black cherry and even some floral notes on the nose, but you’ll be greeted with balanced earth tones and an essence of driftwood on the taste. Its medium-bodied with light, smooth tannins and a velvety finish.

Cost: $16/bottle
Where to Buy: Morrell’s Wine

 

Head over to Winobee and check out our little “Pairing party,” and check out the rest of her blog. She’s got amazing cocktail recipes, notes on all kinds of excellent wine, as well as other food and wine pairings.

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5 Responses to “Peppers and Bordeaux”

  1. Rufus' Food and Spirits Guide June 23, 2011 at 5:36 pm #

    What a fun idea! I love stuffed peppers. Great recipe and wine pick.

  2. Recipe Chefs June 23, 2011 at 6:28 pm #

    Great recipe today thanks for sharing. Food and recipes are really enjoyed by everything. It can be a great common interest. Thanks again!

    Feel free to check out and share this delicious Sirloin Tip recipe. It’s just mouthwatering!

    American Sirloin Tip Roast Recipe

  3. Jenny June 23, 2011 at 9:09 pm #

    What a great idea! I’ve never had a stuffed pepper better, this looks delicious 🙂

  4. katshealthcorner June 25, 2011 at 1:13 am #

    Those peppers look AMAZING!!! I have yet to try a stuffed pepper, but now I really want to! 🙂

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