Garlic & Mushroom Stuffed Peppers with Chardonnay Sauce

Peppers:

6 – 8 Poblano Peppers, washed, deseeded & halved

4 tablespoons butter 2 pints mushrooms, chopped

1 large sweet onion, chopped 8 garlic cloves, chopped

3 tbsp olive oil 1/2 cup Parmesan cheese

1 cup brown rice, cooked

1/2 cup Adams County Winery Metro’s Monet Chardonnay or Traveler

 

Preheat oven to 350 degrees Melt butter and saute onions, mushrooms, and garlic in large pan on the stovetop.

Add brown rice to pan. Stir and add Parmesan cheese, Chardonnay, and salt and pepper to taste. On a large baking sheet fill peppers with the mix and bake in the oven for 15 minutes.

Adams County Winery Chardonnay Cream Sauce:

2 tbsp butter 1 tbsp flour

2 cups heavy whipping cream

1 cup Adams County Winery Chardonnay

Salt & pepper to taste

2 tablespoons Parmesan cheese

Melt butter in a saucepan and whisk in heavy whipping cream and flour on medium low heat.

Whisk until smooth. Stir in Chardonnay and simmer, continuing to stir occasionally for 3 -5 min.

Stir in Parmesan cheese until smooth and add salt and pepper to taste.