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4 servings, 2 stuffed pepper halves (407 g) each
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For added colour, prepare using a combination of different coloured sweet peppers.
Serve topped with additional shredded cheese, sour cream and chopped green onions.
Fill peppers as directed but do not bake. Refrigerate up to 24 hours before baking as directed, increasing baking time if necessary until peppers are heated through.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.