Stuffed Bell Peppers are a delicious side dish that's colorful and festive for a holiday or party. These stuffed peppers feature a chicken noodle soup based stuffing that's easy to make in under 10 minutes. Video recipe. @Walmart @Progresso #ad

This is sponsored by General Mills, all opinions are my own.

Stuffed Bell Peppers are an all-time favorite side dish with their bright colors and hearty flavors. Everyone always loves to dig into them as part of a holiday meal. The best part? This super-easy recipe only need 6 ingredients and 10 minutes of prep!

Stuffed Bell Peppers make a colorful side dish for a holiday feast or any lunch or dinner - these ones are made with Creamy Chicken Noodle soup mixed with breadcrumbs and parmesan for a delicious filling

It’s no secret that stuffed bell peppers are the perfect side dish for a roast during holidays like Thanksgiving or Christmas. However, they also make delicious weeknight dinner when served on their own, offering a balance of protein, vegetables, and starch. It’s just amazing comfort food!

While stuffed bell peppers are fabulous, making the stuffing is often a labor of love with seemingly endless sautéing. Now we’ve figured out how to make a mouthwatering stuffing in minutes using Progresso Creamy Chicken Noodle Soup as our secret ingredient!

I love cooking with Progresso soup, as it’s a high-quality and flavorful base for so many dishes. Progresso is available at Walmart, and it is quick and convenient to stock up on your favorite soups!

Shopping bag full of ingredients for making Stuffed Bell Peppers including Progresso Creamy Chicken Noodle Soup

How to Make Stuffed Bell Peppers

You only need a few simple ingredients to make stuffed peppers:

  • Progresso Creamy Chicken Noodle Soup
  • Bell peppers: you can use red, orange, yellow or green bell peppers
  • Grated parmesan cheese
  • Breadcrumbs
  • Salt & pepper
  • Mozzarella cheese: or cheddar or jack as you like

In terms of equipment, a 9×13 inch rectangular baking pan works well for baking 6 large bell peppers or 8 smaller ones.

Closeup of a stuffed red bell pepper on a plate after being baked to golden perfection for a delicious side dish

Tips for Making Stuffed Bell Peppers

  • Look for firm bell peppers with flat bottoms, so they’ll stand up during baking.
  • If you have a convection oven with forced air, turn it on for faster and more even cooking. Note that larger peppers will take more baking time than smaller ones.
  • Stuff the peppers with enough filling to create a slight mound on top for an attractive look.
  • For a lighter variation, look for part-skim mozzarella for the topping.
  • Make Ahead Tips: Stuffed peppers’ flavor improves with time, so you can make these a day or two ahead of time and reheat in the oven for about 20-30 minutes. Or you can stuff them and store in the fridge for several days covered in plastic wrap to stay fresh.

Closeup of a cheese pull on a red stuffed bell pepper with a fork

Watch How to Make Holiday Stuffed Bell Peppers

These Stuffed Bell Peppers have a simple filling using creamy chicken noodle soup as the base combined with breadcrumbs and parmesan for an easy side dish everyone will love
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Holiday Stuffed Bell Peppers (with Video)

Stuffed Bell Peppers are an all-time favorite side dish with their bright colors and hearty flavors. Everyone always loves to dig into them as part of a holiday meal. This super-easy recipe only need 6 ingredients and 10 minutes of prep!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6 servings

Ingredients

  • 2 18-oz cans Progresso Creamy Chicken Noodle Soup
  • 6 large bell peppers, any color
  • 1 ½ cups breadcrumbs
  • ½ cup grated parmesan
  • salt & pepper, to taste
  • 1 ½ cups shredded mozzarella, or cheddar or jack
  • fresh parsley, minced for serving

Instructions

  • Preheat oven to 350°F. Grease a 13x9 inch baking pan and set aside.
  • Slice off the tops of the bell peppers, and cut the flesh into ½ inch chunks.
  • Remove the seeds and pith from the inside. Set aside.
  • In a medium bowl, add the Progresso soup followed by bell pepper chunks, breadcrumbs, parmesan, salt and pepper. Mix to form a spoonable stuffing.
  • Spoon stuffing into each bell pepper to have a slight mound on top. Then arrange in the prepared pan.
  • Sprinkle mozzarella cheese onto each pepper, and then bake for 30 minutes until cheese is golden and bubbling.
  • Remove from oven and sprinkle parsley on top. Serve and enjoy!

Notes

  • Look for firm bell peppers with flat bottoms, so they’ll stand up during baking.
  • If you have a convection oven with forced air, turn it on for faster and more even cooking. Note that larger peppers will take more baking time than smaller ones.
  • For a lighter variation, look for part-skim mozzarella for the topping.

Nutrition

Calories: 277kcal, Carbohydrates: 30g, Protein: 14g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 29mg, Sodium: 508mg, Potassium: 430mg, Fiber: 4g, Sugar: 8g, Vitamin A: 107.9%, Vitamin C: 253.9%, Calcium: 29.5%, Iron: 12.3%
Author: TipBuzz
Course: Side Dish
Cuisine: American
Keyword: peppers, stuffed
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