stuffed peppers

[Jerry D Mead]

First thing that comes to mind for the peppers for me is a lean, mean Chianti...it'll cut through the sausage and spice and handle the herbaceousness.

Re the chicken, the sweetness can be the problem but a ripe full bodied Pinot like David Bruce or Santa Cruz Mountain Vineyard might handle it, or a ripe (but not overripe) Zin. Or maybe Bogle or Concannon Petite Sirah?

JDM