Stuffed Pepper Casserole
Recipe from Pepperidge Farm

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.

Stuffed Pepper Casserole

by 5  people

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Servings: 4
Prep Time: 15 mins
Total Time: 45 mins
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  • 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  14 1/2 ounce can 
    whole peeled tomatoes, cut up
  • 1  8  ounce can 
    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 degrees 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.

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