Heat oil in a large sauté pan over medium-high heat. Add ground beef and onions and cook for 3-5 minutes until cooked through and lightly browned. Add garlic and oregano and continue to cook, stirring occasionally, for 1 more minute. Pour in tomato sauce and red wine, bring to simmer and season to taste with salt and pepper. Stir in Farro & Red Rice and 1/4 cup of cheese and remove from heat and set aside.
Place peppers skin-side down on a baking sheet. Fill each pepper with Farro & Red Rice filling and sprinkle with remaining cheese. Cover loosely and bake in a 425º F oven for 18-20 minutes until pepper is tender and filling is heated through.
Number of servings (yield): 4