8 green bell peppers
1 cup yellow cornmeal
1-1/2 pounds ground lean beef
1 clove garlic, mashed
1 tablespoon chili powder
1 can (1-poundcan) kidney beans, well drained
1 egg, well beaten
1-1/2 teaspoons salt
1 teaspoon cayenne pepper
1 cup minced onion
1/2 cup tomato sauce
1/4 cup chopped pimento
1/2 cup dry bread crumbs
8 strips bacon
1/2 cup sauterne wine
1/2 cup water

Slice the tops from peppers and remove seeds. Cook cornmeal into a mush in the water and sauterne. (Add more water if necessary.) Spoon the mush into the peppers, spreading mush to line each. Combine the remaining ingredients, except bacon, blend well, and stuff into each pepper. Place peppers side by side in a shallow pan, and top with bacon strips. Add water to the pan. Bake, uncovered, in a preheated moderate oven (325F). Cook for 1 hour, or until done. Serve hot.