Stuffed Pepper Casserole
Recipe: #6345
August 30, 2012
Categories: Casseroles, Ground Beef Oven Bake, Canned Tomatoes, Beef Dinner, Ground Beef Dinner, more
"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"
Ingredients
Nutritional
- 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
Tips
No special items needed.