Get the latest Red-wine flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/red-wine Mario says to give the dish a 'generous garnish of grated pecorino cheese' and that the dish is also good served over pasta...the recipe is by Mario Batali http://www.grouprecipes.com/105381/mario-batali-spicy-stewed-sausages-with-three-peppers.html The filling can be used to stuff tomatoes, as well. A nice presentation is, serving the stuffed peppers with stuffed tomatoes, using a variety of colors for both. If you are not a feta-fan, replace with mozzarella. Toasted pine nuts can be added in place of the chickpeas. Another way to go is couscous in place of the orzo. Near East has many flavors to choose from. Serve with pita bread & cucumber salad. Adapted from eating well. http://www.grouprecipes.com/99859/mediterranean-orzo-and-feta-stuffed-peppers.html This is a tasty departure from chicken cacciatore. Pair is with warm Italian bread and a green salad for a complete and satisfying meal. http://www.grouprecipes.com/98886/sausage-cacciatore.html Combine the flavors of 2 meals: french onion soup and Salisbury steak, this open-faced sandwich is a big hit at my house!!! http://www.grouprecipes.com/96062/french-onion-salisbury-steak.html This is good on steaks or beef of any kind... nice on a hamburger...the recipe is from the Oakland House Seaside Resort Brooksville, Maine http://www.grouprecipes.com/92373/red-onion-marmalade.html Visually appealing and absolutely delicious desert that is well worth the extra effort and time it takes to prepare. I had trouble adding step by step instructional pictures, so I added some to the following link: http://s32.photobucket.com/albums/d21/Strix_Varia/OPen-Faced%20Pear%20Tarts/ http://www.grouprecipes.com/84490/open-faced-pear-tart-with-red-wine-sauce.html I like this one a lot. My friend had the salad at dinner and I was so impressed with it. She got it from the news paper. http://www.grouprecipes.com/58298/herbed-bean-salad.html All the Italian flavors I love in one scrumptious sauce! Not for traditionalists. Even better the next day. http://www.grouprecipes.com/56878/pasta-a-la-medley.html This recipe comes from 'My Great Recipes" and I make it least once or twice a month, the secret to cooking them is the coarse salt heated in the heavy skillet. http://www.grouprecipes.com/55584/gourmet-burgers.html This recipe is easy but looks like you slaved over it . http://www.grouprecipes.com/54090/hamburgers-in-bordelaise-sauce.html