Stuffed Pepper Casserole

Prep Time
Cook Time
Ready In

"This recipe is right out of Campbell's kitchen. Lovely combination of stuffing that will appeal both to adults and the young ones. I like a bit more spice so I use Mexi stewed tomatoes and add 1 teaspoon Tex/Mex spice"

Original recipe yields 5 servings


  • Serving Size: 1 (490.9 g)
  • Calories 613.7
  • Total Fat - 32.4 g
  • Saturated Fat - 10.6 g
  • Cholesterol - 108.6 mg
  • Sodium - 661.9 mg
  • Total Carbohydrate - 45.3 g
  • Dietary Fiber - 7.4 g
  • Sugars - 13.6 g
  • Protein - 36.5 g
  • Calcium - 65.5 mg
  • Iron - 5.4 mg
  • Vitamin C - 80.8 mg
  • Thiamin - 0.4 mg

Step 1

Stir 1 tablespoon butter into 1/4 cup stuffing mix, set aside

Step 2

Cook the beef and onion until the beef is well browned, stir often to separate the meat, drain away any fat. Add tomatoes, 2 1/4 cups stuffing and corn to the skillet, mix, season with salt and peper

Step 3

Arrange the cut peppers in a 2 quart casserole dish, cut side up

Step 4

Spoon the beef mixture over the pepper, cover the dish

Step 5

Bake in 400f oven for 25 mintes, remove cover, sprinkle with the 1/4 cup reserved stuffing mix. Bake uncovered for 5 minutes or until the top is golden

Tips & Variations

No special items needed.



These were pretty good and I liked the taste of the stuffing in the peppers. I may make it again and tweek it a bit to suit my families taste a little more. Possibly add rice and sour cream or a cream sauce .

review by:
(11 Aug 2013)


What can I say but what a great tasting stuffed pepper casserole! The bell peppers have been so lush this winer making them perfect for casseroles and stir frys. I followed through on your suggestion and added a teaspoon of the TexMex spice and enjoyed the extra spice. It was even better the next day! Set the recipe aside, will make for easy weekend meals - love when easy tastes this good.

review by:
(21 Mar 2013)