I did add the green peppers, diced fine. Glad I did.
The wine? I picked poorly. It was ok for cooking but not very good todrink.
I made this yesterday, too. (I had a pound of ground beef in the fridge, and a sad looking green bell pepper.) But I didn't follow the recipe. I browned the meat and broke it up but not too small. Added the small-diced pepper and about half an onion. When those were wilted good, I poured in a can of Hunt's spaghetti sauce and some oregano, Italian herbs, and a spoonful of Asian chili and garlic in oil (it also has shallots and a little salty shrimp paste.) Cooked it all together until the "can" taste was gone. Meanwhile I simmered 8 ounces of elbow macaroni in 2 cups of water and a small beef bouillon cube until the water was almost all absorbed, then turned it off an put a lid on the pot. When the meat sauce was ready, I dumped the macaroni in, and stirred it all up, and cooked over very low heat just a little longer. I probably added a little salt and pepper and garlic powder at some point, I don't remember. I didn't have to buy anything for it; I had all this stuff already.
I made several meals out of it, and had a good amount left for Wife when she got home today. There's just enough left for one of us for lunch tomorrow.
I didn't use any wine, but if I did it would probably be Peter Vella burgundy; it comes in a 5 liter box. It's cheap and good for drinking or cooking, and it keeps pretty well even after it's opened because the bag keeps the air out until you get to the very last half a glass.
