Over med-high heat in large skillet, heat the oil & brown the meat. Add green onions, parsley, celery, onions, garlic, tomatoes, thyme & rosemary. Stir until onions are clear.

Add the cooked rice, salt, hot sauce (or cayenne). Mix well. Remove from heat.

Stuff rice mixture into peppers. Place peppers in a large casserole baking dish.

In a bowl stir tomato sauce, water & wine together then pour around the peppers. Bake for 1 hour. *during the last 15 mins, cover with foil to keep tops from browning too much).*