Ricotta Stuffed Burgers with Artichoke Pesto - Sutter Home Family Vineyards

Ingredients

• 2 large red bell peppers, roasted
• ¾ cup ricotta cheese
• 1 (6.5 oz.) jar marinated artichoke hearts (packed in oil and herbs)
• 2 tablespoons prepared pesto from jar
• 2 pounds ground chuck
• ¼ cup fresh Italian parsley chopped
• 2 garlic cloves minced
• 2 tablespoons Sutter Home Cabernet
• 2 teaspoons kosher salt
• 1 teaspoon black pepper