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Chicken-Stuffed Bell Peppers

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Stuffed peppers are usually made with a sausage or ground beef mixture. But, these Chicken-Stuffed Bell Peppers are another tasty and healthy version. Top with onions and your favorite marinara sauce and you have a great family recipe for stuffed peppers.


Tip: Cut a thin slice from the bottoms of the peppers to keep them from rolling in the dish.

Find more awesome Campbell's Kitchen recipes like this on our Campbell's profile page.


Preparation Time20 min

Cooking Time40 min


  • 4 large green, red or orange peppers
  • 2 tablespoons Crisco vegetable oil
  • 1 medium onion, diced (about 1/2 cup)
  • 2 teaspoons teaspoons minced garlic
  • 1 1/2 cup diced cooked chicken
  • 2/3 cup Prego Marinara Italian Sauce
  • 1/2 cup shredded Cheddar, Monterey Jack or Swiss cheese
  • 1/4 teaspoon ground black pepper


  1. Preheat the oven to 375 degrees F.

  2. 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.

  3. 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.

  4. Bake for 40 minutes or until the peppers are tender.

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I am Eliminating the marinara sauce, adding a little rice cooked with Chicken bouillon for added flavor, seasoning with garlic pepper, "little"Himalayan salt be careful do not over salt with that. I also am going to make one bell pepper with marinara sauce and 1 bell pepper with a home made cheese sauce to see which one I prefer. I will post my choice and pictures too.

This is great! We can wait to see what you come up with. Thanks for sharing your cooking with us. -Editor, RecipeLion

Stuffed peppers are a great quick dinner go-to. I've never had them with chicken before, so I'm looking forward to trying this version.

I will try. It sounds good to me.

You might want to change the "3/5 Prego" to a more usable 2/3 cup Prego as it is in the original Campbell's recipe. Grrr.


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