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Dairy
Easy
1 Hour, 20 Minutes
Diets 
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.
1/2 cup shredded mozzarella cheese
14 ounces canned Tuscanini Diced Tomatoes
1/4 cup Gefen Bread Crumbs
2 tablespoons Parmesan cheese
1/2 tablespoon parsley
3 bell peppers
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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