Easy Spinach Stuffed Peppers 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! Prep 10 min. Total 45 min. Serves 6 Bake: 35 min. Ingredients 4 cups Pepperidge Farm® Herb Seasoned Stuffing 1 tablespoon butter, melted Vegetable cooking spray 3 medium green or red peppers, cut in half lengthwise and seeded 1 can (10 3/4 ounces) Campbells® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) 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 Instructions 1Heat the oven to 350°F. Stir 1/2 cup stuffing and butter in a small bowl andreserve. 2Spray an 11x8x2-inch baking dish with the cooking spray. Arrange the pepper halves, cut-side up, in the baking dish. 3Stir 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. 4Bake at 350°F. for 30 minutes or until the spinach mixture is hot and bubbling. Top each with 1 tablespoon mozzarella cheese. 5Bake for 5 minutes or until the cheese is melted.
Posted on: Wed, 06 Nov 2013 21:39:28 +0000
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