Prep time
20 MIN
Total time
53 MIN
High in fibre and flavour, these colourful gems can be served easily as an entrée or a side dish.



  1. Preheat oven to 375°F (190°C ). Cook quinoa according to package directions; set aside. Halve each pepper lengthwise,leaving stems intact. Remove and discard seeds.
  2. In a large nonstick skillet,heat oil over medium-high heat; sauté beef for 5 minutes or until browned. Add celery,onion and zucchini; cook for 5 minutes or until softened.
  3. Whisk soup with milk; set aside 1/2 cup (125 mL). Stir remaining soup mixture into skillet; bring to simmer. Add tomatoes; cook,stirring often,for about 10 minutes or until sauce is thickened and vegetables are tender. Add quinoa and toss to combine.
  4. Divide quinoa mixture evenly among pepper halves. Spoon reserved soup mixture over top and sprinkle with Parmesan. Bake for 30 minutes; broil for about 3 minutes or until tops are golden brown.

Recipe Tips

Make these peppers extra cheesy by stirring 1 cup (250 mL) shredded Italian cheese blend into beef mixture before spooning into peppers.

Recipe Made With

CAMPBELL'S® Condensed Cream of Celery Soup

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