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Chili Pasta–Stuffed Peppers

Stuff some peppers with delicious chili mac made with Campbell’s® Roasted Red Pepper & Tomato soup! Find More Recipes here:

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Chili Pasta–Stuffed Peppers

Cooking Time: 1 hour

Prep Time: 30 minutes

Serves 4–6


4–6 large red bell peppers

1⁄2 large onion

1 pound lean ground beef

1 cup elbow macaroni

Large clove garlic

1 can Campbell’s® Roasted Red Pepper & Tomato Soup

1 cup canned diced tomatoes

3 tablespoons chili powder

1 tablespoon cumin

1⁄2 teaspoon oregano

11⁄2 teaspoons salt

1⁄4 teaspoon cayenne

11⁄2 tablespoons olive oil

1⁄4 cup shredded cheese

Chopped herbs


1. Preheat oven to 375°F.

2. Wash peppers and carefully cut off tops including stems, only removing about 1⁄4” of the

top. 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 until

brown 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.