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Chipotle Stuffed Peppers

An image of prepared Chipotle Stuffed Peppers showing bell peppers stuffed with ground turkey, onion, Campbell's® Condensed Unsalted Tomato Soup, black beans, corn and chipotle peppers in adobo sauce topped with melted Monterey Jack cheese.
  • prep time: 10 min
  • total time: 40 min
  • serves: 4 people
  • calories: 415 1 serving

This Chipotle Stuffed Peppers recipe is the perfect example of how great a simple twist on a classic can be!  The combination of condensed tomato soup and chipotle peppers in adobo provide most of the flavor in this stuffed peppers recipe, keeping the ingredient list short.  Adding smoky chipotle peppers in a dark red chili sauce to the savory sweet soup adds earthy, spicy, bold flavor to the mixture of sauteed ground turkey, beans and corn.  Spoon into bell pepper halves, sprinkle with cheese, then bake!  Chipotle Stuffed Peppers is an elevated version of the comfort food classic and an easy dish to make on a busy weeknight!


  • 4 large red bell pepper or green bell peppers, cut in half lengthwise and seeded
  • 1 pound 93% lean ground turkey
  • 1 tablespoon vegetable oil
  • 1 large onion, minced (about 1 cup)
  • 1 can (10 3/4 ounces) Campbell's® Condensed Unsalted Tomato Soup
  • 1 can (15 ounces) no salt added black beans, rinsed and drained
  • 1 cup frozen whole kernel corn
  • 2 tablespoons minced chipotle peppers in adobo sauce
  • 1/2 cup shredded Monterey Jack cheese


  • Step 1

    Heat the oven to 425°F.  While the oven is heating, place the peppers, cut-side up, on a rimmed baking sheet.  Spray the peppers with cooking spray and season with salt and pepper.

  • Step 2

    Bake the peppers for 15 minutes.  While the peppers are baking, season the turkey with salt and pepper.  Heat the oil in a 12-inch skillet over medium-high heat.  Add the turkey and onion and cook until the turkey is done, stirring often to separate meat.

  • Step 3

    Stir in the soup, beans, corn, and chipotle pepper and heat to a boil.  Reduce the heat to medium.  Cook for 2 minutes.  Season to taste.  Spoon the turkey mixture into the peppers.  Top each with about 1 tablespoon cheese.

  • Step 4

    Bake for 15 minutes or until the peppers are tender, the filling is hot and the cheese is melted.

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Calories 415
Total Fat 15 g
Sat. Fat 6 g
Trans Fat 0 g
Cholesterol 74 mg
Sodium 268 mg
Total Carb 44 g
Dietary Fiber 10 g
Sugar 18 g
Protein 29 g
Vitamin D 0 %DV
Calcium 12 %DV
Iron 20 %DV
Potassium 18 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.