Stuffed Red Bell Peppers with Wild Rice & Mushrooms
Contrasting flavors are always a good option for Malbec. Comparable flavors are delicious as well, however slightly limiting here with the flavor profile. The flavor profile of our Malbec presents Bing cherry, pomegranate and blackberry compote with notes of cedar and savory spice.
Want to add meat? We suggest adding ground beef or lamb to the stuffed peppers.
CHEF’S TIP: Don’t skimp on the oil! That little extra bit helps the dish hold up well to the Malbec’s tannins.
WHOLE CLUSTER SYRAH
Steak Au Poivre
This alternate method of winemaking results in a uniquely styled Syrah with intense fruit flavors, racy tannins, and natural notes of earthy, savory spice. What does whole cluster mean? It’s a style of fermentation where the whole grape cluster is harvested off the vine and then crushed and fermented, stems and all. Normally, we remove the stems before crushing. The stems have their own unique flavors and add more tannin and structure to the wine. With that said, there are quite a few amazing food pairings for a wine such as the whole cluster Syrah.
Roast Turkey with Wild Rice and Kale Stuffing
The most versatile red wine to pair with food, we have a delicious recipe to share with you. With complex aromas of brambleberry, and a deep palate of cherry, raspberry, black plum and savory herbs, our Zinfandel is an excellent match for Santa Maria-style tri-tip and herb-crusted lamb and braised short rib.
Spinach Stuffed Spaghetti Squash with Garlic & Feta
Stuffed Bell Peppers with Wild Rice & Mushrooms
- 4 red bell peppers
- 1/2 red onion, finely chopped
- 1/2 red chilli pepper
- 2 cloves of garlic, finely chopped
- 2.5oz mushrooms, chopped
- 3 medium tomaties, chopped
- 1 tbsp oregano
- 1 cup of cooked wild rice
- 2 cups of spinach leaves
- 1oz mozarella
- Preheat the oven to 350 degrees F
- Remove the tops from the bell peppers and place them on a baking tray.
- Cover the tray with foil and roast in the oven for 20 minutes.
- In a medium pot, cook the wild rice with the instructions on the package.
- In a saucepan, heat olive oil on medium heat. Add the onion, chilli and garlic, and fry for 2 minutes.
- Add in the mushrooms and tomatoes to the saucepan and simmer for about 10 minutes, stirring occasionally.
- Remove the pan from heat and place the rice, mushroom and tomato mixture in a bowl. Add spinach.
- Remove peppers from the oven when finished roasting and spoon the content of the bowl into the peppers.
- Top the peppers with mozzarella and cook in the oven for 10 more minutes.
- Pour a glass of Malbec and enjoy!