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Cheesy Stuffed Peppers

Stuffed peppers showing the versatility of HEINZ Soups. Peppers topped with cheese and tomatoes filled with beef soup.
15 min
prep time
50 min
total time


Preparation Steps
  • Pre-heat
    The oven to 350˚F.
  • Slice
    Each pepper in half through the stem to make 12 half pepper bowls.
  • Use
    A spoon to dig the seeds out and remove the large veins.
  • Spoon
    Approximately 1/3 cup of the HEINZ Stuffed Green Pepper with Beef Soup into each half pepper.
  • Top
    Each pepper with 2 Tbsp. of the KRAFT Chedasharp Cheese Shreds.
  • Spread
    The HEINZ Diced Tomatoes in the bottom of a baking pan just large enough to hold all the peppers, then arrange the stuffed peppers in the pan so the cheese is on top.
  • Bake
    The stuffed peppers in the oven until hot and the cheese has melted, about 35 minutes. Use a thermometer to check the temperature in the center of the stuffed pepper.
  • Remove
    From the oven once the peppers have heated and the cheese has melted.
  • Sprinkle
    The peppers with the sliced green onion. Make sure to serve each stuffed pepper with a scoop of the tomato sauce on top.