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Stuffed Pepper Casserole

Made With:

Soups

CLASSIC TOMATO

The one you always remember. Great as a soup or use an ingredient in your recipe!

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Tip

* Can also use Campbell’s® Condensed Reduced Sodium Tomato Soup, 12 x 1.36 L (48 oz), code #18987

Total Time

95 min.

Serving & Size

9.5 oz/269.3 g

Yields

This marvelous casserole is layered with all the tasty flavours of stuffed peppers and then baked with a cheese and breadcrumb topping until golden brown and bubbling.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Vegetable Oil 1 cup + 2 tbsp 90  mL
Celery, diced 2 cups 500  mL
Red Bell Peppers, diced 2 cups 500  mL
Onions, diced 2 cups 500  mL
1. To large high-sided skillet or saucepan set over medium-high heat, add oil. Add celery, red peppers and onions; cook, stirring occasionally, for 5 to 8 minutes or until starting to soften.
Weight Measure
Ground Beef, extra-lean 4 lbs kg
Mushrooms, sliced 1 lb 500  g
Garlic, minced 1 cup 60  mL
Paprika 2 tbsp 30  mL
2. Stir in beef, mushrooms, garlic and paprika. Cook, stirring occasionally, for 8 to 10 minutes or until beef is starting to brown.
Weight Measure
Campbell’s® Condensed Tomato Soup 1 can 48 oz can 1.36 L
Water 1 cup 250  mL
Dijon Mustard 1 cup 60  mL
Worcestershire Sauce 1 cup 60  mL
Basmati Rice, cooked 3 cups 750  mL
3. Stir in condensed tomato soup, 1 cup (250 mL) water, mustard and Worcestershire sauce; bring to a boil. Stir until smooth. Stir in rice.
Weight Measure
Cheddar Cheese, shredded 1 cups 375  mL
Italian-style Breadcrumbs 2 cup 150  mL
4. Transfer to greased 4-inch-deep (10 cm) half-size hotel pan. Sprinkle with cheese and breadcrumbs.
Weight Measure
Fresh Parsley, finely chopped 2 tbsp 300  mL


5. Bake in 400F (200C) oven, uncovered, for 25 to 30 minutes or until golden brown and bubbling, and until internal temperature of 165F (74C) or higher is held for 15 seconds. Increase oven to broil and broil for 3 to 5 minutes or until lightly charred.

6. Garnish with parsley before serving.

CCP: Hold hot at 140F (60C) or higher for serving.

To Serve: Garnish with parsley before serving. Serve with dollop of sour cream if desired.

CCP:
•Substitute ground beef with ground turkey for variation.
•Substitute cooked basmati rice with cooked brown rice, quinoa or barley.
•Substitute red bell peppers for green bell peppers if desired.
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