Campbell's Kitchen Home > Recipes > Stuffed Pepper Casserole

Stuffed Pepper Casserole

Stuffing and corn kernels mix with ground beef and onion to make a delicious different stuffing for bell peppers.  Both kids and adults love this recipe, and it's on the table in just 45 minutes.

2 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing

1 tablespoon butter, melted

1 pound ground beef

1 medium onion, chopped (about 1/2 cup)

1 can (14.5 ounces) whole peeled tomatoes, cut up

1 can (about 8 ounces) whole kernel corn, drained

2 medium green peppers, cut lengthwise into quarters

  • Stir 1/4 cup stuffing and butter in a medium bowl.
  • Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat.
  • Stir the tomatoes and corn in the skillet.  Add the remaining stuffing and mix lightly.
  • Arrange the peppers, cut-side up, in a 2-quart shallow baking dish.  Spoon the beef mixture over the peppers.  Cover the baking dish.
  • Bake at 400°F. for 25 minutes or until the peppers are tender.  Sprinkle with the reserved stuffing mixture.  Bake, uncovered, for 5 minutes or until the topping is golden.

RECIPE TIPS

  • Tip: To melt the butter, remove the wrapper and place the butter into a microwavable cup.  Cover and microwave on HIGH for 30 seconds.

Ratings & Reviews

(15) Average rating from 15 members

  • Submitted by: Paulette M.

    Date: 01/14/2009

    I used Chicken Stuffing in the mix and it worked out well. I also added about a tablespoon of Italian Seasoning to the meat mixture. Before the peppers went in the oven I spooned some Spicy Marinara on top and it really brought out the flavors in the meat. I had far more filling than would fit in the six peppers I used. I served it with my Nanny's recipe for Green Beans with tomatoes, garlic and Marinara and some Cornbread Stuffing. I have plenty of leftovers and it was a major hit according to everyone who tried it. I'll make this again and vary the kinds of stuffing I use and play around with various seasonings.

  • Submitted by: Donna K.

    Date: 04/30/2008

    My husband likes rice; so this recipe, is great. It's perfect for Stuffed Peppers!

  • Submitted by: Karen B.

    Date: 10/26/2006

    My husband and I thought this recipe was good. I made this a second time, but I substituted ground italian sausage for the ground beef and an eight ounce can of mushrooms for the corn. I also added a small can of tomato sauce in the bottom of the baking dish, and topped it off with shredded mozzarella at the end. Delicious!!!

  • Submitted by: daisy b.

    Date: 02/09/2006

    Iadded more peppers

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Nutritional Information

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At a Glance

Prep: 15 minutes

Bake: 30 minutes

Makes: 4


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