Preheat oven to 350°F. Grease a 13x9 inch baking pan and set aside.

Slice off the tops of the bell peppers, and cut the flesh into ½ inch chunks.

Remove the seeds and pith from the inside. Set aside.

In a medium bowl, add the Progresso soup followed by bell pepper chunks, breadcrumbs, parmesan, salt and pepper. Mix to form a spoonable stuffing.

Spoon stuffing into each bell pepper to have a slight mound on top. Then arrange in the prepared pan.

Sprinkle mozzarella cheese onto each pepper, and then bake for 30 minutes until the cheese is golden and bubbling.

Remove from oven and sprinkle parsley on top. Serve and enjoy!