Stuffed Pepper Casserole
Stuffing and corn kernels mix with ground beef and onion to make a deliciously different stuffing for bell peppers. Both kids and adults love this recipe, and it's on the table in just 45 minutes.
Ingredients
2.5 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) canned whole tomatoes, cut up
1 can (about 8 ounces) whole kernel corn, drained
2 medium green pepper, cut lengthwise into quarters
1 tablespoon butter, melted
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (14.5 ounces) canned whole tomatoes, cut up
1 can (about 8 ounces) whole kernel corn, drained
2 medium green pepper, cut lengthwise into quarters
Instructions
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.
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.
Stuffed Pepper Casserole
Stuffing and corn kernels mix with ground beef and onion to make a deliciously different stuffing for bell peppers. Both kids and adults love this recipe, and it's on the table in jus...
Directions
Print
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.
Ingredients
2.5 cups Pepperidge Farm® Herb Seasoned Stuffing1 tablespoon butter, melted1 pound ground beef1 medium onion, chopped (about 1/2 cup)1 can (14.5 ounces) canned whole tomatoes, cut up1 can (about 8 ounces) whole kernel corn, drained2 medium green pepper, cut lengthwise into quarters
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