Cut off the tops and dispose of the core, seeds, and stem. Chop and sprinkle with salt.
Add to a pan along with 2 cans of diced tomatoes, 1 lb ground beef or bison, as featured here, 1 chopped onion, 5 chopped cloves of garlic, 2 tsps olive oil, 6 oz tomato paste, 7 cups water, 3 tbls oregano, 2 tbls basil, 1 cup red wine, 1 tsp cracked pepper. Parboil 1 1/2 cup of rice. Blend with meat sauce. Stuff into peppers and place them in a casserole dish, along with one cup of water. Cover with foil and bake at 350* for at least an hour, longer if the pepper or rice are still firm.
Love stuffed peppers! I like to make a bunch at the end of summer when there are more peppers around than people can keep up with. You meat sauce looks really good with the red wine in it.
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