Preparation / Directions:
Slice off the stem end of each pepper and remove the seeds. In a medium bowl, combine the beef, onion, rice, oregano, pepper and 1/3 cup tomato sauce; mix well. Stuff the mixture into the peppers and place them in a medium saucepan. Pour the wine and remaining tomato sauce over peppers. Bring the peppers to a boil; cover and let simmer until they are tender, about 45 minutes. Add a few tablespoons of water if the sauce begins to cook away. Transfer to a serving platter, top with Parmesan cheese and serve.
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