Campbell's Tomato Soup Stuffed Peppers Recipe: Cheesy Baked Peppers With Pantry Staples

Transforming pantry staples into a hearty dinner just got easier with this Campbell's tomato soup stuffed peppers recipe—where canned soup and simple ingredients create restaurant-quality flavor.

The beauty lies in its simplicity: no fancy prep, no last-minute grocery runs, just a few core components that come together in the oven. I've perfected this method over years of weeknight cooking, ensuring every bite delivers that perfect balance of creamy tomato, savory cheese, and tender peppers.

This recipe builds on the classic stuffed pepper concept but eliminates the need for complicated fillings. Campbell's tomato soup serves as the flavor base, enriched with cheese and optional rice for texture.

The result is peppers that bake up tender with melty, bubbly cheese on top—a dish that feels indulgent but requires minimal effort. The secret? Roasting the peppers first to soften them slightly before stuffing, which guarantees they don't turn mushy in the oven.

What you'll end up with is a plate of golden-brown stuffed peppers oozing with cheesy goodness and rich tomato flavor. Each pepper is perfectly tender yet holds its shape, making this an ideal main dish for family dinners or meal prep.

The best part? Leftovers reheat beautifully, keeping that creamy, comforting texture intact. Ready to turn simple ingredients into a satisfying meal?

Whether you're feeding a crowd or prepping for the week, this recipe scales effortlessly. Serve with a side salad or crusty bread to soak up every last bit of that delicious tomato-cheese filling. Let's get cooking!

Ingredients for campbell's tomato soup stuffed peppers

Four simple ingredients transform pantry staples into creamy, cheesy stuffed peppers with minimal effort.

The bell peppers are the foundation—look for firm, vibrant ones with no soft spots. Trader Joe's and Whole Foods often carry the best selection, but grocery store peppers work fine if they're fresh. The key is roasting them first: char them under the broiler for 5-7 minutes per side until slightly blistered. This softens them just enough to hold the filling without turning mushy. For the tomato soup, Campbell's Classic Tomato Soup is the best choice—it's the right balance of sweetness and acidity that pairs perfectly with the cheese. If you're using pre-shredded cheese, shake the bag first—it gets clumpy and won't melt as smoothly.

No white rice? Cauliflower rice or cooked quinoa work as great substitutes—they just have slightly different textures. Running out of onion? One small shallot gives a similar punch. The garlic can be omitted if you're sensitive to strong flavors, but trust me, it makes the filling sing. For extra richness, stir 1 tbsp cream cheese into the soup before stuffing. If you're prepping ahead, assemble the peppers a day in advance and refrigerate until baking—this lets the flavors meld beautifully. The parsley is purely decorative, so feel free to skip it if you're out, but it adds a nice fresh contrast to the creamy filling.

These peppers reheat beautifully—just pop them in a 350°F oven for 10-15 minutes until the cheese is bubbly again. Store leftovers in an airtight container for up to 4 days in the fridge. For freezing, bake the stuffed peppers first, then portion into ziplock bags with parchment paper between each. They'll keep for 3 months—just thaw overnight in the fridge before reheating. The filling thickens slightly when reheated, so a splash of milk or water helps restore its creamy texture if needed.

Step-by-step instructions for Campbell's tomato soup stuffed peppers

This method transforms simple pantry staples into hearty, cheesy stuffed peppers with minimal effort.

Preheat your oven to 375°F. Cut the tops off the 4 whole bell peppers and remove seeds and membranes using a small spoon. You'll want to create a hollow space large enough to hold the filling without overfilling—about 1 cup per pepper should fit comfortably. Place the peppers upright in a baking dish, standing in 1 inch of water to prevent burning during baking.

Brush the outside of each pepper generously with 1 tablespoon olive oil, then sprinkle lightly with salt and black pepper. The oil helps create a tender skin while baking, and the seasoning ensures flavor in every bite. Arrange them in a single layer in your baking dish, leaving space between each pepper for heat circulation.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced medium onion and cook for 5-6 minutes, stirring occasionally, until softened and translucent. You'll know it's ready when it releases easily from the pan and loses its raw bite.

Add the 3 minced garlic cloves and cook for another 30 seconds until fragrant. Be careful not to let the garlic burn—it should smell sweet and aromatic, not bitter. Remove the skillet from heat and set aside. This aromatic base forms the flavor foundation for your filling, so don't skip this step.

In a large bowl, combine the sautéed onion and garlic mixture with 1 cup cooked white rice, 2 cans Campbell's tomato soup, 2 cups shredded cheddar cheese, 1 tablespoon butter, 1 teaspoon salt, and 0.5 teaspoon black pepper. Mix thoroughly until all ingredients are evenly distributed and the cheese begins to melt slightly from the residual heat.

This mixture should be thick but still spoonable—if it's too dry, add 1-2 tablespoons water to help bind it together. The cheese will melt further during baking, creating that gooey texture we all love. Taste the filling and adjust seasoning if needed, remembering that the peppers will absorb some flavors during baking.

Carefully spoon the filling mixture into each prepared bell pepper, pressing down gently to compact it. The filling should reach just below the top edge of each pepper—don't overfill or it will spill out during baking. Place the stuffed peppers back in the baking dish with any accumulated juices.

Cover the dish tightly with aluminum foil and bake for 30 minutes. After this initial baking time, remove the foil and bake for an additional 15-20 minutes until the peppers are tender and the cheese on top is bubbly and golden brown. The peppers should be soft enough to pierce easily with a fork but still hold their shape.

Remove the stuffed peppers from the oven and let them rest for 5 minutes before serving. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. Sprinkle each pepper generously with 0.25 cup chopped fresh parsley for a pop of color and freshness.

Serve immediately while the cheese is still melted and gooey. These stuffed peppers make a satisfying main dish or side, perfect for meal prep or a quick weeknight dinner. The combination of creamy tomato soup, cheesy rice filling, and tender peppers creates a comforting meal that's sure to please everyone at the table.

Health benefits of this dish

Tomato Soup Benefits

Campbell's tomato soup brings lycopene—a powerful antioxidant that supports heart health and may reduce inflammation. A single can provides about 10% of your daily needs, making this dish a sneaky way to boost your intake.

The soup also contains vitamin C (about 20% daily value per serving), which aids collagen production and immune function. 💪

Cheese Protein Boost

The 2 cups of cheddar cheese in this recipe add 24 grams of protein—about half your daily requirement—while providing calcium for strong bones. The cheese also contributes fat-soluble vitamins A and K2, which support vision and blood clotting.

For a lighter option, swap half the cheddar for reduced-fat versions without sacrificing flavor.

Fiber from Peppers

Bell peppers are packed with dietary fiber (about 3 grams per pepper), aiding digestion and keeping you full longer. They also deliver vitamin A (from their natural color) and vitamin C—a double dose when paired with the tomato soup.

Roasting enhances their natural sweetness while preserving nutrients better than boiling.

Balanced Meal Structure

This dish combines complex carbs (from rice), lean protein (cheese), and fiber (peppers) for a well-rounded meal. The tomato base adds potassium, which helps regulate blood pressure. For extra nutrients, stir in 1 cup of black beans to the filling—they add plant-based protein and iron without altering texture significantly.

Meal Prep Advantage

Prepping these peppers ahead lets flavors meld, creating a more cohesive dish with deeper taste. The cheese and tomato soup combination provides satiating fats that help stabilize blood sugar, making this an excellent option for balanced meals.

Store leftovers in airtight containers for up to 4 days—the flavors only improve over time. ✨

Frequently asked questions