Paid PostPosted on Sep 17, 2018Chili Pasta–Stuffed PeppersStuff some peppers with delicious chili mac made with Campbell’s® Roasted Red Pepper & Tomato soup! Find More Recipes here: https://bit.ly/2Na3wJCby Campbell's CanadaBrand PublisherFacebookPinterestTwitterMailLink View this post on Facebook Facebook: video.php Chili Pasta–Stuffed PeppersCooking Time: 1 hourPrep Time: 30 minutesServes 4–6INGREDIENTS4–6 large red bell peppers1⁄2 large onion1 pound lean ground beef1 cup elbow macaroniLarge clove garlic1 can Campbell’s® Roasted Red Pepper & Tomato Soup1 cup canned diced tomatoes3 tablespoons chili powder1 tablespoon cumin1⁄2 teaspoon oregano11⁄2 teaspoons salt1⁄4 teaspoon cayenne11⁄2 tablespoons olive oil1⁄4 cup shredded cheeseChopped herbsPREPARATION1. Preheat oven to 375°F.2. Wash peppers and carefully cut off tops including stems, only removing about 1⁄4” of thetop. Remove a very small slice from the bottoms, just grazing, to allow pepper to stand. Remove seeds and core from peppers. Place in a baking dish and cover with foil. Bake for 10–15 minutes or until peppers are slightly soft. Set aside.3. Cook macaroni according to package directions, drain, and set aside.4. Heat oil over med-high heat and cook beef, using a spoon to break it up. Cook untilbrown and drain. Return to pan and add spices and salt, then combine well and add garlic, peppers, and onion. Cook until onions are soft and fragrant (about 3–5 minutes), stirring continuously. Add can of Campbell’s® Roasted Red Pepper & Tomato Soup and diced tomatoes, and continue to stir. Cover and simmer about 15–20 minutes or until slightly thickened. Add macaroni and stir to combine.5. Carefully distribute chili into peppers, cover with foil, and bake 20–25 minutes or until peppers are soft. Remove from oven, uncover, and top each pepper with shredded cheese. Bake until cheese is melted (about 2–3 minutes). Top with chopped herbs if desired.