Classic stuffed peppers get an upgrade and are stuffed with vegetable soup mix, which includes pasta, peas, barley, and beans. I prefer this toasted Parmesan bread crumb topping but you can skip that and top with more shredded cheese if you prefer.
Preheat oven to 400 degrees Fahrenheit and cut bell peppers in half lengthwise. Remove seeds.
Place bell peppers on a baking sheet lined with Gefen Parchment Paper or an oven-safe baking dish, cut side down. Bake for 15 minutes.
Cook the vegetable soup mix in broth until tender but with a bit of bite, about 30 minutes.
Strain the mixture and add it to a bowl with shredded mozzarella cheese and diced tomatoes.
Stuff the mixture into the peppers. Combine the bread crumbs, Parmesan and parsley in a bowl. Top the peppers with the bread crumb mixture.
Bake peppers for 15 to 20 minutes, until the crumbs are golden brown.
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