Recipe by Campbell's Kitchen
"Stuffed green peppers take on a fresh new personality with Pepperidge Farm® Herb Seasoned Stuffing, ground beef, onion, tomatoes and sweet corn kernels."
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2 1/2 cups
Pepperidge Farm® Herb Seasoned Stuffing
butter or margarine
1 (14.5 ounce) can
whole peeled tomatoes, cut up
1 (8 ounce) can
whole kernel corn, drained
green peppers, cut lengthwise into quarters
I cut 4 peppers into quarters (yellow, red, orange) and placed them into the bottom of a 9 x 13 casserole dish that I had sprayed with Pam. I added garlic, oregano and basil to the meat as it cooked as well as half of a yellow bell pepper rough chopped. I didn't have whole peeled tomatoes but added a can of diced with oregano, garlic & olive oil. I spread the mixture on top of the cut peppers and baked covered for 30 minutes. I did add the reserved stuffing to the top at the end. In the future I will use rice or orzo instead of the stuffing inside the meat mixture, we didn't like it that soggy.
This was very bland. I did add some cheese prior to baking, thank goodness, to add favor. It was lacking a sauce to help hold the filling together. I think a can of tomato soup or cream of mushroom soup would help but I probably will not make this again.
I added taco seasoning to the meat to give it more flavor. I also baked it with cheese on top to hold it together and add flavor.
measurements don't add up. way to much meat for 2 peppers.
This dish was easy enough, but more flavorful with additions. Added garlic and did a cheese topping. Used cous cous instead of stuffing and it was just fine. Also, added a small can of tomato paste to bond ingredients together. A bit more stuffing for two peppers, so probably use 3 peppers.
A little bland, needed something more. Will try with a cheese topping and maybe a sauce (more tomatoes soup?)
Instead of putting the filling in the pepper, I dice the peppers up and mix it in the mixture and place in a buttered casserole dish and heat and serve it as a side dish.....I add a can of diced tomatoes with basil and oregano and a little garlic. This is in place of the can of whole tomatoes..
* Percent Daily Values are based on a 2,000 calorie diet.
Stuffed Pepper Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 207
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