Clean the bell peppers by slicing through the top, close to the stem. Take out the seeds and wash inside and out, then allow them to drain. Preheat the oven to 350 degrees. Over medium-high heat in a medium-sized skillet, heat the oil and brown the meat, stirring occasionally. Add the green onions, onions, garlic, and tomatoes; stir and continue cooking until the onions are clear. Add the cooked rice, salt, and hot sauce (if desired); mix well. Remove from heat, stuff into the peppers, and place in to a baking dish. Mix the RedEye Bloody Mary Mix, wine, and water, and pour around the stuffed peppers, and on top. Bake for 1 hour. Yield: 6 stuffed peppers.