- 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 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1/2 cup sour cream
- 1 teaspoon onion powder
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1/4 cup grated Parmesan cheese
- 6 tablespoons shredded mozzarella cheese
- 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.
- Bake for 5 minutes or until the cheese is melted.