Stuffed Pepper Casserole
Stuffed Pepper Casserole is a delightful recipe is reminiscent of Stuffed Green Peppers but in a layered casserole form. Instead of using rice, this casserole uses herb-flavored bread stuffing. Green peppers are layered on the bottom of the casserole dish. Followed by a mixture of browned ground beef, onions, diced tomatoes, corn and stuffing mix. Then additional stuffing is mixed with butter and scattered on top of the casserole.
The first time I tasted this recipe was when a friend brought it to a potluck our Sunday school class was having years ago. I loved it. But then, I’ve always loved Stuffed Peppers, Stuffed Cabbage Rolls and any main dish along that line. She found the recipe in one of the Gooseberry Patch cookbooks I gave her when she got married! I had always planned on making the recipe but just kind of forgot about it until I was looking through my recipe files in August. I thought this would make an excellent dish for a meal to bring to someone.
So when we had a friend in our current Sunday school class get hurt in a fall, I decided to make this delicious casserole when they said they liked “everything!” I brought them a salad, a batch of my Down-Home Succotash, Cheese Bread, and Red Velvet Earthquake Cake. They loved everything I brought although I heard the most rave reviews over the cake. 🙂 I wonder why…..
If you enjoy Stuffed Green Peppers, or like Stuffed Peppers with bread stuffing, then consider giving Stuffed Pepper Casserole a try. Obviously, not everyone enjoys cooked bell peppers, so if they’re not your cup of tea, you probably need to pass on this recipe. But if you enjoy Stuffed Peppers, this is really an ingenious recipe and a fresh look at an old-world favorite.
Stuffed Pepper Casserole is a tasty Gooseberry Patch recipe our family really enjoys.
If you enjoy Stuffed Bell Peppers, you may enjoy Stuffed Pepper Casserole as well.
I enjoyed the tomatoes, corn and beef in this mixture. Using herb stuffing instead of rice was a nice change.
Here’s what I did.
I used these ingredients.
Mix 1/4 cup herb stuffing and melted butter. Set aside for topping.
Spray a 9×13″ glass baking dish with cooking spray. Cut peppers in half and place in prepared dish.
Brown ground beef with onions; drain well. I use a 93% lean ground beef so there wasn’t much grease.
Add salt, pepper, drained corn and UNDRAINED diced tomatoes.
Add herb stuffing mix.
Stir ingredients to combine.
Layer mixture over top of the green peppers. Cover and bake at 400 degrees for 50-60 minutes, until peppers are fork tender.
Add reserved herb stuffing and bake 5 minutes more.
Not everyone enjoys cooked bell peppers or stuffing in recipes, but we sure do.
Here’s the recipe.
STUFFED PEPPER CASSEROLE
- 2 1/2 cups herb-flavored stuffing mix, divided use
- 1 tbsp. butter, melted
- 1 lb. ground beef
- 1/2 cup onion, chopped
- 14 1/2 oz. can Italian diced tomatoes, undrained
- 8 oz. corn, drained
- 1 tsp. salt, or more to taste
- ½ tsp. black pepper, or more to taste
- 2 green peppers, quartered (I used 3)
- Mix together 1/4 cup stuffing mix and butter; set aside.
- Brown beef and onion; drain well.
- Stir in tomatoes, corn, salt, and pepper; mix in remaining stuffing.
- Arrange peppers in an ungreased 2 qt. baking dish; spoon beef mixture over top.
- Cover and bake at 400° for 50-60 minutes or until peppers are fork tender.
- Sprinkle with reserved stuffing mixture.
- Bake, uncovered, for 5 additional minutes.
Stuffed Pepper Casserole is so quick and easy. This dish is oven ready in about 15 minutes.
This tasty Stuffed Pepper Casserole is a take-off on an old-world favorite.