1 sm. onion, chopped fine
2 tbsp. olive oil
1/2 green bell pepper, chopped fine
1 sm. can tomato paste
1 1/2 cans water
1/4 c. dry red wine
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. salt
1/2 tsp. crushed red pepper flakes
1/2 c. chopped parsley
1 tsp. crushed garlic
Blanch peppers in boiling water for 2 to 3 minutes. Set aside to cool.
Mix next 10 ingredients in bowl thoroughly. Stuff peppers with mixture.
SAUCE: Heat oil, saute onions and green pepper, add oregano, basil, salt, garlic, pepper, parsley, tomato paste, half of the water. Saute 2 minutes, add wine and remaining water, cook covered for 5 minutes. Then uncover and cook over very low heat for 20 minutes, stirring often.
Lightly oil a 9x12 inch baking pan. Spread a small amount of the sauce in bottom of the pan. Place stuffed peppers in pan in one layer. Add 1/4 cup of water. Place in preheated 360 degree oven uncovered. Cook for 20 minutes, turn once. Keep moist. Cover and cook for 30 minutes. Add sauce and cook covered for 45 minutes. Serve with macaroni salad as a buffer.
