Directions:

Cut a 1- inch slice from the top of the bread. Remove the soft bread from the inside, leaving a 1/4- inch thick bread shell. Cut the top slice and the bread from the inside into cubes for dipping.

Heat the soup, cheese dip and peppers in a 2- quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Spoon the soup mixture into the bread shell. Serve with the cubed bread for dipping.