"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!"
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Heat the oven to 350 degrees F. Stir 1/2 cup stuffing and butter in a small bowl and reserve.
Spray an 11x8x2-inch baking dish with the cooking spray. Arrange the pepper halves, cut-side up, in the baking dish.
Stir 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.
Bake at 350 degrees F. for 30 minutes or until the spinach mixture is hot and bubbling. Top each with 1 tablespoon mozzarella cheese.