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France produces and consumes more rosé than any other wine region.

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Billie Eilish. With a wide range of different styles, Rosé always finds a way to get stuck in your head until you hit repeat.

Grilled Huli Huli Chicken

Ingredients

1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2 1/2 tsp minced fresh gingerroot
1 1/2 tsp minced garlic
24 boneless skinless chicken thighs (about 6 pounds)

Instructions

In a small bowl, mix the first 6 ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between 2 large shallow dishes. Add 12 chicken thighs to each; turn to coat. Refrigerate, covered, for 8 hours or overnight.

Drain chicken, discarding marinade.

Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until a thermometer inserted into chicken reads 170°; baste occasionally with reserved marinade during the last 5 minutes.

Stuffed Peppers

Ingredients

4 large bell peppers
1 lb ground beef
1 cup cooked rice
1 small onion, diced
1 garlic clove, minced
1 can diced tomatoes
1 tsp Italian seasoning
salt and pepper to taste
shredded cheddar cheese

Instructions

Preheat your oven to 375°F.

Cut off the tops of the peppers and remove the seeds and membranes.

Brown the ground beef in a large skillet over medium-high heat, breaking it up as it cooks.

Add the onion and garlic to the skillet with the beef and cook until the onion is translucent.

Stir in the cooked rice, diced tomatoes (undrained), Italian seasoning, salt, and pepper.

Spoon the meat mixture into the peppers, filling them evenly.

Top each pepper with shredded cheddar cheese.

Place the stuffed peppers in a baking dish and bake for 30-35 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Serve hot and enjoy!