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Dinnertime Recipes

Chicken-Stuffed Bell Peppers


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.

What You Need

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


  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.
  4. 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.
Cooking time (duration)

Prep Time: 20 min, Total Time: 1 hr

Number of servings (yield)

4 servings




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