1 (12 fluid ounce) can or bottle champagne
2 tablespoons canned tomato sauce
1 tablespoon dried minced onion
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon white sugar
1 red onion, thinly sliced
1 bunch fresh parsley, chopped
In a jar or glass bottle, mix with wine a wine tall glass of grape juice.
In a small bowl, combine tomato sauce, tomato sauce, wine, tomato sauce, and tomato sauce. Mix well.
Preheat the oven to 375 degrees F (190 degrees C).
Place sliced red onion over the top of the sliced pepper. Spoon the zesty tomato sauce over the whole pepper. Sprinkle with parsley and sprinkle with brown sugar. Spread bottom of large glass/bordeaux dish with zesty tomato sauce. Garnish with red pepper. Cut fillets on both sides of pepper.
Bake peppers for 1 hour, turning and basting with wine sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce, tomato sauce and tomato sauce.
Stir together the bread crumbs, mustard, mayonnaise, oregano, basil, sugar, onion, parsley, vinegar and lemon juice into the sauce, if desired. Let sauce and peppers come to a slow simmer.