2 (12 fluid ounce) cans condensed Cheddar cheese soup
1 (2.25 ounce) can tomato paste
1 (16 ounce) can artichoke hearts
1 cup fresh spinach
2 cups red bell peppers, chopped
2 tomatoes, sliced
In a large bowl, combine cheese soup and tomato paste. Toss ever creamer. Set aside.
In a small measuring cup, combine the green peppers, tomatoes and spinach. Pour the filling into the green pepper and toss to coat everything else; season with salt and pepper. Serve hot.