NO YOLKS Stuffed Peppers

Enjoy these peppers stuffed with ground chuck, veggies and no YOLKS noodles.
Directions for: no YOLKS Stuffed Peppers

Ingredients

Tomato Sauce

2 tsp vegetable oil

1 small garlic clove, minced

1 small onion, finely chopped

1 28 oz can stewed tomatoes (coarsely chopped if the tomato pieces are large)

tsp salt

Stuffed Peppers

5 large bell peppers in red, green, orange and yellow

1 Tbsp vegetable oil

1 medium onion, chopped

2 garlic cloves, minced

2 large celery ribs, chopped (1 cup chopped)

1 lb(s) ground chuck

1 tsp salt

1 tsp crushed dried Italian seasoning blend

tsp pepper

tsp crushed red pepper flakes

1 14 oz can crushed tomatoes, prefer fire-roasted

1 Tbsp minced fresh Italian parsley

2 cup cooked no YOLKS noodles (prefer Broad noodles)

Directions

Tomato Sauce

1. 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-by-14 or 10-by-15-inch-baking pan. Set aside.

Stuffed Peppers

1. 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.

2. Add chuck. 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 no YOLKS noodles.

3. 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.

See more: Beef, Vegetables, Spring, Fall