Perfect Pairings : Agustin Cubero, Stylo Old Vines Garnacha, 2006, Calatayud, Spain, 244857

Southwestern Turkey-Stuffed Peppers

2 cups vegetable broth
1 tablespoon butter
1 cup white rice
2 red bell peppers
2 cups cooked turkey meat, chopped
2 cups monterey jack cheese
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 small onion, chopped
1 cup frozen peas
1 cup mild or medium prepared taco sauce
Salt and freshly ground black pepper
2 tablespoons chopped cilantro leaves
2 scallions, thinly sliced, for garnish

1. Preheat a grill pan or cast iron skillet over high heat.

2. Bring 2 cups vegetable broth and butter to a boil in a small covered pot. Add rice, reduce heat to low and cook 18 to 20 minutes, or until the rice is tender and liquid is absorbed.

3. Split peppers lengthwise and remove seeds, and stems. Grill peppers on hot grill pan for 3 to 5 minutes on each side. Remove from grill and let cool enough to handle.

4. To a medium skillet over moderate heat, add 1 tablespoon oil and onion. Saute onion 2 or 3 minutes. Add the turkey and the cooked rice to the pan and stir in peas and taco sauce. Season rice with salt and pepper.

5. Load up pepper halves with seasoned rice and turkey. Top filled peppers with grated cheese, chopped cilantro and scallions.







					Southwestern Turkey-Stuffed Peppers 2 cups vegetable broth 1 tablespoon butter 1 cup white rice 2 red bell peppers 2 cups cooked turkey meat, chopped 2 cups monterey jack cheese 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 small onion, chopped 1 cup frozen peas 1 cup mild or medium prepared taco sauce Salt and freshly ground black pepper 2 tablespoons chopped cilantro leaves 2 scallions, thinly sliced, for garnish 1. Preheat a grill pan or cast iron skillet over high heat. 2. Bring 2 cups vegetable broth and butter to a boil in a small covered pot. Add rice, reduce heat to low and cook 18 to 20 minutes, or until the rice is tender and liquid is absorbed. 3. Split peppers lengthwise and remove seeds, and stems. Grill peppers on hot grill pan for 3 to 5 minutes on each side. Remove from grill and let cool enough to handle. 4. To a medium skillet over moderate heat, add 1 tablespoon oil and onion. Saute onion 2 or 3 minutes. Add the turkey and the cooked rice to the pan and stir in peas and taco sauce. Season rice with salt and pepper. 5. Load up pepper halves with seasoned rice and turkey. Top filled peppers with grated cheese, chopped cilantro and scallions.



	Agustin Cubero • Stylo Old Vines Garnacha • 2006 • 244857 Grape: Garnacha (Grenache) appearance - bright, clear color : deep, dark purple aroma - intense flavors (smell + taste) sweetness - dry acidity - neutral oak - toast • burnt wood fruit - plums • raisins • prunes earth - blackpepper • damp earth body - full additional notes - very fruit forward, big dried fruit flavor and aroma.				• This wine is from the Calatayud region of Spain, almost half way between Barcelona and Madrid. • The name of the region comes from the Arabic for fortress (katal) of the Ayud. You can still visit this ancient fortress in the town of Ayud. • Although a relatively unknown wine growing region outside of Spain, Calatayud achieved D.O. status in 1990. • Red wine dominates and the predominate grape varieties are Garnacha, Tempranillo, Mazuela and Monastrell. • The region receives more rain than the surrounding area and the wines can be light and acidic. Stylo add body, flavor and texture to their Old Vines Garnacha by taking the grape skins from their rosado and combining it with the tinto.