Stuffed Pepper Casserole

Prep/Cook Time: 45 minutes

2 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing
1 tablespoon margarine or butter, melted
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1 can (14 1/2 ounces) whole peeled tomatoes, cut up
1 can (8 ounces) whole kernel corn, drained
2 medium green peppers, cut lengthwise into quarters


1. Mix 1/4 cup stuffing and margarine. Set aside.

2. 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.

3. Arrange peppers in 2-quart casserole. Spoon beef mixture over
peppers.

4. Cover and bake at 400 F. for 25 minutes. Sprinkle with reserved
stuffing mixture. Bake 5 minutes more or until peppers are tender.

Makes 4 servings

TIP: To melt margarine, remove wrapper and place in microwave-safe
cup. Cover and microwave on HIGH 30 seconds.
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Campbell's.