Cut off the tops of the washed peppers, remove the seeds and set aside.

Preheat the oven to 400°F (200°C).

Sauté the garlic, onion, and one finely chopped pepper until they start to brown. (I don’t use oil; in a nonstick pan, I add a little water and let it evaporate, or cover with a lid and stir so it cooks in its own steam.)

Add the ground beef and cook until browned. Pour in the wine, increase the heat, and let it evaporate. Add the crushed tomatoes, oregano, and basil to taste, and cook over medium heat, stirring, until the mixture thickens.

Fill the peppers with the meat mixture and bake for about 40 minutes, until the peppers are tender. Sprinkle a little shredded cheese on top and bake for 5 more minutes until melted. Done!