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Cook the rice according to the directions on the package.
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Peel the onion and dice into small pieces
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Cut the tops off of the apples and set aside.
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Use a melon baller or a teaspoon to cut out the cores of the apples and discard.
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Scoop out the flesh of the apples and cut the flesh into small pieces.
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Heat the sunflower oil in a frying pan. Add the onion and cook, stirring frequently until transparent.
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Stir in the meat and cook until browned.
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Add the water to the pan, then the apple pieces.
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Add the Worcestershire sauce, chili, mustard, and garlic powders and stir to combine everything.
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Cover the pan and let cook for 10 minutes over medium heat.
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Preheat the oven to 400 degrees C.
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Remove the meat mixture from the heat and stir in the rice. Season with salt and pepper and mix in the chopped sage leaves.
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Place the apples in a casserole dish or loaf pan.
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Fill the apples with the meat mixture. Replace the lids on the apples and pour the white wine over the apples.
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Place in the oven and bake for 30 minutes.
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Remove the apples from the oven, plate and garnish each with a sage leaf and serve.