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.


2 cupsNo Yolks® Broad Noodles
2 tspsvegetable oil, divided
1garlic clove, minced
1onion, finely chopped
28 ozstewed tomatoes
1/4 tspsalt
5green or red bell peppers
1 Tbspvegetable oil, divided
1onion, chopped
2garlic cloves, minced
1 cupcelery, chopped
1 cupground beef
1 tspdried Italian herbs
1 tspsalt
1/4 tspfreshly ground black pepper
14 1/2 ozdiced tomatoes
1 Tbspparsley, chopped
1/8 tspcrushed red pepper flakes (optional)


Prepare noodles according to package directions.

To Prepare Tomato Sauce: 

  1. 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.
  2. Spread sauce in bottom of 10 X 14 or 10 X 15-inch-baking pan. Set aside.

To Prepare Stuffed Peppers: 

  1. 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.
  2. 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.
  3. Add ground beef. Brown, while breaking the meat up with a wooden spoon. Pour off any accumulated fat.
  4. 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.
  5. 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.
  6. Bake in preheated 350-degree oven for 25 minutes or until filling is browned and peppers are tender.