Wednesday, July 23, 2008

Stuffed Pepper Casserole

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Title: Stuffed Pepper Casserole
Categories: main dish
Yield: 4 servings

2 1/2 c Pepperidge Farm herb
-seasoned stuff
1 tb margarine or butter; melted
1 lb ground beef
1 md onion; chopped (1/2 cup)
1 cn whole peeled tomatoes - (14
-1/2 oz); cut up
1 cn whole kernel corn - (8 oz);
-drained
2 md green peppers; cut
-lengthwise into
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"
S(Formatted for MC7):
"09-19-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 404 Calories; 33g Fat (74.2%
calories from fat); 20g Protein; 6g Carbohydrate; 2g Dietary Fiber; 104mg
Cholesterol; 108mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 5 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

Contributor: Created by Campbell's

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

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