Stuffed Pepper Casserole

Prep Time
Cook Time
Ready In

Recipe: #6345

August 30, 2012

"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 is 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 by Step Method

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


No special items needed.

2 Reviews


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)

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