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!
cost per recipe: $5.85
The price is determined by the national average.
cups Pepperidge Farm® Herb Seasoned Stuffing
tablespoon butter, melted
medium red bell pepper, cut in half lengthwise and seeded
can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
cup sour cream
teaspoon onion powder
package (about 10 ounces) frozen chopped spinach, thawed and drained
cup grated Parmesan cheese
tablespoons shredded mozzarella cheese
Heat the oven to 350°F. Stir 1/2 cup stuffing and butter in a small bowl and reserve.
Spray an 11x8x2-inch baking dish with vegetable cooking spray. Arrange the pepper halves, cut-side up, in the baking dish.
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.
Bake at 350°F. for 30 minutes or until the spinach mixture is hot and bubbling. Top each with 1 tablespoon mozzarella cheese.
Bake for 5 minutes or until the cheese is melted.