Preheat oven to 400°

Cook noodles according to package directions – they should be slightly al dente. Strain noodles and set aside.

In a large skillet, brown ground beef.

Chop onion, red bell peppers, and garlic.

When beef is about half of the way cooked (after about 5 minutes), add onion, garlic, and red pepper to skillet. Cook about 5 more minutes until beef is cooked and veggies are soften.

Remove beef mixture from skillet and strain excess grease on paper towels.

In same skillet, add butter and melt. Stir in flour to make a roux, and cook 2 minutes.

Wisk in wine and beef broth, cook over medium high heat until sauce begins to thicken. It should thicken just enough to coat the back of a spoon.

Turn off heat and stir in sour cream.

Mix about ¾ cup sauce with beef mixture in a large bowl. Spoon beef into cooked shells, and lay in casserole dish open side up.

Top stuffed shells with remaining sauce and cheese.

Cover with foil, and bake for about 15 minutes. Uncover, and bake an additional 5 – 10 minutes until hot and bubbly and cheese begins to brown.