Stuffed Pepper Casserole

Campbell's Stuffed Pepper Casserole Recipe

Stuffing and corn kernels mix with ground beef and onion to make a deliciously different stuffing for bell peppers.  Both kids and adults love this recipe, and it's on the table in just 45 minutes.

At a glance


15 min.


45 min.



Servings: about 2 cups each

Bake: 30 min.

Cost per recipe: $7.50 Recipe cost is based on the national average cost of the ingredients. Your cost to make this recipe may vary.

Made With

  • Pepperidge Farm® Herb Seasoned Stuffing

    Pepperidge Farm® Herb Seasoned Stuffing

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What You'll Need

2 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing
1 tablespoon butter, melted
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (14.5 ounces) canned whole tomatoes, cut up
1 can (about 8 ounces) whole kernel corn, drained
2 medium green peppers, cut lengthwise into quarters

How to Make It

  • 1

    Stir 1/4 cup stuffing and butter in a medium bowl.

  • 2

    Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat.

  • 3

    Stir the tomatoes and corn in the skillet.  Add the remaining stuffing and mix lightly.

  • 4

    Arrange the peppers, cut-side up, in a 2-quart shallow baking dish.  Spoon the beef mixture over the peppers.  Cover the baking dish.

  • 5

    Bake at 400°F. for 25 minutes or until the peppers are tender.  Sprinkle with the reserved stuffing mixture.  Bake, uncovered, for 5 minutes or until the topping is golden.

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  • Tip: To melt the butter, remove the wrapper and place the butter into a microwavable cup.  Cover and microwave on HIGH for 30 seconds.
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