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Easy Spinach Stuffed Peppers

Easy Spinach Stuffed Peppers

3.25 4

Fresh peppers are stuffed with a delicious combination featuring spinach, herb-seasoned stuffing, cream of mushroom soup and Parmesan cheese. Topped with mozzarella and baked to perfection, these stuffed peppers are simply irresistible!

serves 6 people


cost per recipe: $5.85

The price is determined by the national average.

  • 4

    cups Pepperidge Farm® Herb Seasoned Stuffing

  • 1

    tablespoon butter, melted

  • 3

    medium red bell pepper, cut in half lengthwise and seeded

  • 1

    can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

  • 1/2

    cup sour cream

  • 1

    teaspoon onion powder

  • 1

    package (about 10 ounces) frozen chopped spinach, thawed and drained

  • 1/4

    cup grated Parmesan cheese

  • 6

    tablespoons shredded mozzarella cheese

view nutrition info

How to Make It

Step 1

Heat the oven to 350°F.  Stir 1/2 cup stuffing and butter in a small bowl and reserve.

Step 2

Spray an 11x8x2-inch baking dish with vegetable cooking spray.  Arrange the pepper halves, cut-side up, in the baking dish. 

Step 3

Stir the soup, sour cream, onion powder, spinach and Parmesan cheese in a large bowl. Add the remaining stuffing and mix lightly. Spoon about 1/2 cup spinach mixture into each pepper half. Sprinkle with the reserved stuffing mixture.

Step 4

Bake at 350°F. for 30 minutes or until the spinach mixture is hot and bubbling.  Top each with 1 tablespoon mozzarella cheese.

Step 5

Bake for 5 minutes or until the cheese is melted.

Recipe Tips

  • Ingredient Note: To thaw the spinach, microwave on HIGH for 3 minutes, breaking apart with a fork halfway through heating.

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Made With
Pepperidge Farm® Herb Seasoned Stuffing

Pepperidge Farm® Herb Seasoned Stuffing

Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup

Campbell's® Condensed Cream of Mushroom Soup


Ratings & Reviews

  • mykal

    February 16, 2016

    very good

    I used ricotta cheese instead of sour cream, added chopped bacon to the spinach mixture, used cream of celery soup and used Swiss instead of Mozzarella,

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  • susan

    November 5, 2014


    It looked just like the picture. But tasted like glue. I'm wondering if my oven is working properly. Or whether perhaps something was omitted from the recipe?

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  • Deaanna S.

    December 28, 2013

    Get more peppers

    Made this and found it delicious. Like a quiche in a pepper. Note, I blended the ingredients in a food processor for extra creaminess. However, I ended up needing 6 bell peppers . So be prepared to have left over mix or make sure you have access to more peppers if needed.

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  • Melissa W.

    November 23, 2013

    Healthy and tasty.

    My mother and I really enjoyed this dish. I added garlic powder, salt and pepper, for more flavor. The ingredients are pretty healthy, for the most part.

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