- PREP TIME: 10 minutes
- ACTIVE TIME: 40 minutes
- TOTAL TIME: 50 minutes
- YIELD: 4 servings
Are you ready to elevate your everyday meals? All you need is a can of Campbell’s® and a CAN-DO Attitude! In partnership with Campbell’s®, we asked four food influencers to showcase their Can-Do Attitudes in the kitchen. The result? Drool-worthy recipes that feature unique ways to use Campbell’s® Condensed Soup to transform simple ingredients into an irresistible meal.
Campbell’s® Healthy Request® Cream of Mushroom Soup gives this easy weeknight dinner lots of richness while quinoa adds plenty of protein and fiber.
Ingredients
- 1 can Campbell’s® Healthy Request® Cream of Mushroom Soup
- 4 bell peppers, any color
- 1 shallot, diced
- 2 cloves garlic, finely chopped
- 2 tablespoons butter
- 1/2 pound lean ground beef
- 1/2 cup dry quinoa
- 1 teaspoon garlic powder
- 1 cup water
- 1 cup shredded cheddar or pepper jack cheese
- Red pepper flakes to taste
- Salt and pepper to taste
Directions
- Preheat the oven to 350 degrees F.
- Cut the tops off the peppers. Remove and discard the stems and finely chop the tops; set aside. Scoop out the seeds and stand the peppers cut-side up in a baking dish so they resemble bowls.
- Heat butter in a large skillet over medium-high heat. Add shallot, garlic, and pepper tops and sauté until they begin to soften, about 5 minutes.
- Add the beef and garlic powder to the skillet. Cook until the meat begins to brown, about 5 minutes. Season to taste with salt, pepper and red pepper flakes.
- Add the quinoa, water and Campbell’s® Healthy Request® Cream of Mushroom Soup to the skillet, simmer until the quinoa is cooked, about 15 minutes.
- Stuff hollowed-out peppers with the beef mixture and top with shredded cheese.
- Cover peppers with foil and bake for 30 minutes. Uncover them and bake for an additional 10 minutes, until the peppers are soft and the cheese is melted and lightly browned.
A MODERN TWIST WITH JEREMY SCHECK
If you want to prep this a day ahead, cut and core your peppers, make your filling, and store both in separate airtight containers in the fridge. Then, when you’re ready, simply assemble and bake.
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