Stuffed Snapper Veracruz

Name: Stuffed Snapper Veracruz
Ingredients: 1/4 cup olive oil; 1/2 medium red onion, julienned; 1/2 cup julienned green bell pepper, seeded and membrane removed; 1/2 cup julienned red bell pepper, seeded and membrane removed; 1 jalapeno, seeded and minced; 1/4 cup sliced green olives; 1 tablespoon drained brined capers; 3 cloves garlic, finely sliced; 2 tablespoons tomato paste; 1/4 cup dry red wine; 2 cups fire-roasted diced tomatoes; 3 teaspoons chopped fresh oregano; Kosher salt and freshly cracked black pepper; One 3-pound pink snapper, whole, scaled, gutted; Julienned bell peppers and jicama, for garnish; 1/4 cup vermouth; Crispy tortilla strips, for garnish; Lime wedges, for garnish; Mexican beers, cold, for serving