never cook with a wine wouldn't drink

Easy Stuffed Bell Peppers


1 Cup ACADEMIE Blend #2 wine

4 to 6 Bell Peppers

1-1/2 Lbs Fajita mix (from store meat counter)

1 Cup 5 minute rice

1 Small can sliced ripe olives

Seasoning to taste

Shredded Cheddar Cheese

Buy the wine for this recipe by clicking here


Cut tops off peppers, seed and remove ribs. In a large sauce pan submerge peppers in boiling water for 5 minutes. Remove and drain. Prepare rice per package directions but instead of water use the 1 cup of wine. In a skillet cook the Fajita mix until the meat is done and the vegetables are tender. In a large bowl add the cooked Fajita mix, rice, olives and seasoning. Mix well. Spoon mixture into each pepper. Sprinkle cheese on top of each pepper. Spray a large glass baking dish with non-stick cooking spray and place peppers in the dish. Place peppers in a preheated 350 degree oven for 45 minutes. Remove and serve.


Serves 4-6


Most Markets have a selection of either beef or chicken Fajita mix already prepared. If you can’t find these make your own with either chicken or beef, onions and other ingredients to taste. Be creative!