Chicken-Stuffed Bell Peppers

Campbell's Chicken-Stuffed Bell Peppers Recipe

Here's a great dish that you can make ahead and refrigerate until ready to when you're ready for dinner, you just pop the peppers in the oven.

At a glance


20 min.


1 hr.



Servings: 1 stuffed pepper each

Bake: 40 min.

Made With

  • Prego® Marinara Italian Sauce

    Prego® Marinara Italian Sauce

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What You'll Need

4 large red bell peppers
2 tablespoons vegetable oil
1 medium onion, diced (about 1/2 cup)
2 teaspoons minced garlic
1 1/2 cups diced cooked chicken
2/3 cup Prego® Marinara Italian Sauce
1/2 cup shredded Cheddar cheese, Monterey Jack or Swiss cheese
1/4 teaspoon ground black pepper

How to Make It

  • 1

    Heat the oven to 375ºF.  Cut the tops off the peppers and reserve.  Remove and discard the seeds.  Place the peppers, cut-side up, into a 3-quart shallow baking dish.

  • 2

    Heat the oil in a 10-inch skillet over medium-high heat.  Add the onion and garlic and cook until tender.  Place the onion mixture into a medium bowl.  Stir in the chicken, sauce, cheese and black pepper.  Spoon the chicken mixture into the pepper halves.  Top with the reserved pepper tops, if desired.

  • 3

    Bake for 40 minutes or until the peppers are tender.

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  • Ingredient Note: Cut a thin slice from the bottoms of the peppers to keep them from rolling in the dish. This recipe works with red, green or orange bell peppers.
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