Stuffed Pepper Casserole Recipe - Cooking Index
Stuffed Pepper Casserole Recipe - Cooking Index
| 2 1/2 cups | 592ml | Pepperidge Farm herb seasoned stuffing |
| 1 tablespoon | 15ml | Margarine or butter - melted |
| 1 lb | 454g / 16oz | Ground beef |
| 1 lb | 454g / 16oz | Onion - chopped (1/2 cup) (medium) |
| 1 | Whole peeled tomatoes - (14 1/2 oz) - cut up | |
| 1 | Whole kernel corn - (8 oz) - drained | |
| 2 | Green peppers - cut lengthwise into (medium) | |
| Quarters |
Mix 1/4 cup stuffing and margarine. Set aside.
In medium skillet over medium-high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat. Stir in tomatoes and corn. Add remaining stuffing. Mix lightly.
Arrange peppers in 2-quart casserole. Spoon beef mixture over peppers.
Cover and bake at 400 degrees for 25 minutes. Sprinkle with reserved stuffing mixture. Bake 5 minutes more or until peppers are tender.
This recipe yields 4 servings.
TIP: To melt margarine, remove wrapper and place in microwave-safe cup. Cover and microwave on HIGH 30 seconds.
Source:
Back of the Box Recipes at http://www.backofthebox.com
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