Stuffed Peppers
- Servings: 5
Get creative and take stuffed peppers to the next level with No Yolks Broad Noodles, ground chuck and zesty Italian herbs.
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Ingredients
| 2 cups | No Yolks® Broad Noodles |
| 2 tsps | vegetable oil, divided |
| 1 | garlic clove, minced |
| 1 | onion, finely chopped |
| 28 oz | stewed tomatoes |
| 1/4 tsp | salt |
| 5 | green or red bell peppers |
| 1 Tbsp | vegetable oil, divided |
| 1 | onion, chopped |
| 2 | garlic cloves, minced |
| 1 cup | celery, chopped |
| 1 cup | ground beef |
| 1 tsp | dried Italian herbs |
| 1 tsp | salt |
| 1/4 tsp | freshly ground black pepper |
| 14 1/2 oz | diced tomatoes |
| 1 Tbsp | parsley, chopped |
| 1/8 tsp | crushed red pepper flakes (optional) |
Directions
Prepare noodles according to package directions.
To Prepare Tomato Sauce:
- Heat oil in large skillet. Add garlic and onion. Cook over medium heat for 5 minutes or until tender. Add tomatoes; stir in salt. Cook for 10 minutes, stirring occasionally, until slightly thickened.
- Spread sauce in bottom of 10 X 14 or 10 X 15-inch-baking pan. Set aside.
To Prepare Stuffed Peppers:
- Bring a large pot of water to the boil. Add bell peppers, 2 or 3 at a time, and blanch for 2 minutes, pressing down into water using a wooden spoon. Remove. Set aside to cool.
- Heat oil in large skillet. Add onion, garlic and celery. Cook over medium heat for 5 to 10 minutes, stirring frequently, or until vegetables are tender.
- Add ground beef. Brown, while breaking the meat up with a wooden spoon. Pour off any accumulated fat.
- Stir in salt, Italian seasoning blend, pepper, red pepper flakes and tomatoes. Stir in parsley. Reduce heat to low and simmer for 10 minutes. Stir in cooked noodles.
- Cut each pepper lengthwise in half. Pull out core and seeds. Place halves, cut-side up, in baking pan, over tomato sauce. Spoon ground beef filling into pepper cavities, about 1/2 cup per half.
- Bake in preheated 350-degree oven for 25 minutes or until filling is browned and peppers are tender.
