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!
Servings: 6 servings
Calories: 277kcal
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!
Video
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: 5395IU | Vitamin C: 209.5mg | Calcium: 295mg | Iron: 2.2mg | Net Carbs: 26g