This dish is right up my alley (from today’s Campbell’s Kitchen newsletter):

Stuffed Pepper Casserole

2 1/2 cups Pepperidge Farm® Herb Seasoned Stuffing

1 tbsp. butter OR margarine, melted

1 lb. ground beef

1 medium  onion; chopped

1 can (14 1/2 oz.) whole peeled tomatoes, cut up

1 can (about 8 oz.) whole kernel corn, drained

2 medium green peppers; cut lengthwise into quarters

 

MIX 1/4 cup stuffing and butter. Set aside. COOK beef and onion in skillet over medium-high heat until browned, stirring to separate meat. Pour off fat. Add tomatoes and corn. Add remaining stuffing. Mix lightly. ARRANGE peppers in 2-qt. shallow baking dish. Spoon beef mixture over peppers. Cover. BAKE at 400°F. for 25 minutes or until peppers are tender. Sprinkle with reserved stuffing mixture. Bake 5 minutes or until golden. Serves 4.  Tip: To melt butter, remove wrapper and place in microwave-safe cup. Cover and microwave on HIGH 30 seconds.

I love green and red bell peppers. I regularly prepare two dishes that contain the savory vegetables: Italian Sausage Casserole and Bell Pepper House.