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Stuffed Pepper Casserole |
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Serves: 4 Print this Recipe2 1/2 cups Pepperidge Farm Herb seasoned stuffing mix 1 tablespoon margarine or butter, melted 1 pound lean ground beef 1 medium onion, chopped (about 1/2 cups) 1 (14 1/2-ounce) can whole peeled tomatoes, cut up 1 (8-ounce) can whole kernel corn, drained 2 medium green and or red bell 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 undrained tomatoes and corn. Add remaining stuffing. Mix lightly. 3. Arrange peppers in 2-qt 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. If desired, garnish with yellow tomato and fresh chives. EXCHANGES Starch 3 Vegetable 1 Meat, medium-fat 2 Fat 1 PYRAMID SERVINGS Starch 3 Vegetable 1 Meat 1 Fat 1/2 NUTRITION FACTS Calories 469(164 calories from fat) Fat 18 g Saturated Fat 6 g Cholesterol 70 mg Sodium 891 mg* Carbohydrate 47 g Dietary Fiber 7 g Sugars 8 g Protein 27 g * >400 mg of sodium This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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